Breakfast Casserole
- 1/2 (30-ounce) bag frozen shredded potatoes, thawed
- 6 large eggs, lightly beaten
- 1/2 cup milk
- 1/2 (8-ounce) block Cheddar cheese, shredded
- 1/2 (8-ounce) block Swiss cheese, shredded
- 1 cup HORMEL® CURE 81® fully cooked ham, coarsely chopped
- 1/4 cup chopped green onions
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
Instructions
Heat oven to 400°F.
In large bowl, stir together potatoes, eggs and next 7 ingredients. Transfer mixture to a lightly greased 2-quart baking dish.
Bake 30 minutes or until eggs are set.
Herb Cream Cheese
- 1 (8-ounce) package cream cheese, softened
- 1 packet HERB-OX® Chicken Granules
- 1/4 cup chopped green onions
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill leaves
Instructions
In medium bowl, stir together cream cheese and remaining ingredients.
Serve over toasted bagels, with smoked salmon, red onion slices and dill sprigs.
Bacon-Maple-Brown Sugar Butter
- 1 1/2 stick butter, softened
- 1/4 cup light brown sugar
- 1/2 cup chopped cooked HORMEL® BLACK LABEL® Bacon
- 2 tablespoons maple syrup
Instructions
In medium bowl, stir together butter and remaining ingredients.
Serve over waffles with additional crumbled cooked bacon.