A vintage recipe from the 1930s. Fiber and taste in abundance! In this recipe, the compressed fresh yeast can be swapped out for one tablespoon of active dried yeast.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch caserole |
Ingredients
- cooking spray
- 1 ¾ cups egg substitute (such as Egg Beaters® Southwestern Style)
- 1 cup 2% milk
- ½ teaspoon salt
- ½ teaspoon ground mustard
- 8 frozen hash brown patties
- 2 (6 ounce) packages Canadian bacon, quartered
- 4 cups shredded Cheddar Jack cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- Whisk egg substitute, milk, salt, and mustard together in a bowl.
- Layer hash brown patties over the bottom of the prepared baking dish, then cover with Canadian bacon and Cheddar-Jack cheese. Pour egg mixture over top. Cover the dish with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove the foil and continue to bake until a knife inserted in the center comes out clean and the edges are golden brown, about 15 more minutes.
- To reheat frozen portions, microwave for 3 minutes.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 15 g |
| Sodium | 1475 mg |
| Sugars | 2 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Changing up the recipe took away the taste, it was too bland. Chopped fresh Spinach and Cilantro leaves would be a good start. There is a big taste difference between those prepared potato patties and frozen hash browns. Jalapeno Peppers also add a lot of flavor and how much heat depends on whether or not you remove all the seeds and the white veins of the pepper before you dice them.
I do love this recipe, but I only give it 3 stars. In my opinion, the cubed ham is so much easier to work with when trying to cut through since Canadian Bacon can be tough. So as a recipe, yes, it’s good but I’d stick with the cubed ham for ease of making and easier to cut into servings.
Perfect! Great recipe!
This was tasty and easy. I substituted breakfast sausage instead of the Canadian bacon and used real eggs as my family prefers real eggs (if I was making for myself I would have used the substitute). This was good for my daughter-in-law who is trying to go gluten-free and the hash browns were a good substitute for bread that is in my usual breakfast casserole dish.
I used regular eggs (about 8-9) instead of egg beaters. I would definitely make it again- was delicious!
My family loved this but I made major changes to the recipe. First, instead of hashbrown patties, I just used hashbrowns instead and layered a baking dish with those. So much easier! I did not use an egg substitute because we love real eggs! However, it took about 8 eggs mixed with water to get it good. Everything else I kept the same.
I’ve made this…didn’t have hash browns so substituted with tater tots. It turned out pretty good.
I wanted to try it because the spinach was appealing in the picture. There is no spinach in the recipe, although I will add my own.
You can’t go wrong with this recipe, even with little changes and substitutions. I used a bag of hash browns (fresh in the fridge section). I heated olive oil in the pant and baked them for about 10 min before adding the remaining ingredients. We like protein in my house so I used 10 eggs and just a half-cup of milk. Added cheese after 50 min. And it browned and was finished in an hour and 5 min. for me. Excellent—we will do this again!
Very easy and tasty!
no changes-my husband who is a fussy eater loved it, yeah!!!!
no changes-my husband who is a fussy eater loved it, yeah!!!!
Easy to make and tastes great
Wonderful recipe! I substituted Canadian bacon for a pound of sausage. Added mushrooms, shredded zucchini, red/green pepper. 8 eggs and 1 cup milk and 2 1/2 cups cheddar cheese. Everyone loved it. I planned to serve same day but ended up serving it the next day. Let sit out maybe 10 minutes before cooking 1.15 hours at 350-360 degrees. I covered first 35 minutes, then uncovered. I will make this again! A lot!
Enjoyable
Very good! I used real eggs, and a pinch of cayenne. Next time, I will add 1 tsp. of fresh parsley to increase taste!!
Very good and easy recipe. I did make some changes. I didn’t use hash brown patties, but used frozen shredded hash browns instead. I also increased the number of eggs I used to one dozen (I used real eggs, not Egg Beaters). I reduced the cheese by half to 2 cups, and used 2% sharp cheddar. I sauteed some onions, mushrooms, and a red bell pepper and added those. I put everything in one big bowl, mixed it together, and poured it in the pan. The baking time was spot on. Tasty and filling–one piece is enough to fill you up.
I cannot give it 5 stars because I altered the receipe.It is a basic recipe to start with or just make as is. I like to have more flavor and I always add more veggies if I can and it works and it does here. I do not consider this a healthy version with 4 cups of cheese. You may as well call this a Cheese Ham Egg Casserole with that much cheese.. I used an 8×8 metal pan which gives a crispness to the potatoes. I used 4 c of hashbrowns and put them in the oven in the oiled pan for 13 min while i was assembling everything else. This helps them to get a crispy bottom and not be so soggy. I sauted half of an onion, 1 cup of zucchini( because i had it),and a 5 oz clam shell of PCO spinach until just wilted. I beat 6 eggs with a 1/4 c of m ilk added some seasonings . I didn’t have Canadian bacon but i had some black forest ham which i cut up in pcs. A layer of hash browns on the bottom,sprinkle some onion and garlic powder lightly over them ,then a layer of ham pcs with a tbsp of dijon mustard spread over, the 1/4 cup of monterey jack cheese, then the layers of spinach,onion,zucchini . Poured over the beaten eggs mixture ,sprinkled some hot paprika ,covered in foil, baked 25 min ,then removed the foil and sprinkled a 1/4 c of cheddar on top for another 15 min. Let rest 15 min on stove top. It was delicious and as healthy as that type of dish can be and only 1/2 c of cheese total.
I agree with the reviewer who said Pictures (original), should match Recipe (original). There are no ingredients in the list that should make the picture look like it does. Odd that one person who made it had the identical picture when none of the others look like it. Yes I understand people alter the recipe, ovens/cameras vary, etc. But this image clearly looks as if there is cilantro, spinach or black (her view). I can understand the frustration in trying to match the recipe exactly&find that it does not look much like the picture. It isn’t the plating. One would want it to look as the picture does to be sure they’d finished, mixed, prepared, etc., correctly. This could be especially true for “beginners”, i.e. “y doesn’t mine look like that? What did I do wrong?” Anyway, I swapped out egg beater with real eggs, fresh veggies, real potatoes, etc. I eat clean, whole and organic. Took me quite awhile but well worth the many breakfasts I will have. I too had to add spices to dress up the eggs. I can believe those reviewers who found the egg beater to be bland. Eggs are excellent protein and new health data can explain that healthier doesn’t mean you cannot consume eggs and that cholesterol isn’t as big a deal as it once was and that having some egg and or cheese is not a death sentence! Even if you’ve had heart issues.
To much cheese
A delicious breakfast (or even an evening meal) for all. I actually used veggie “sausage” patties and no one knew the difference. Easy to put together.