Hash Brown Breakfast Casserole,

otherwise known as "Ashton Eggs" by the Deacons in our ward.

 Gary, who is the Deacons Quorum Advisor, has the boys over for breakfast when one of them moves into the Teacher's Quorum.  That's what we did today.

The recipe is nice because it gives you the egg, potatos, and meat all in one dish.  It is also very easy.

Hash Brown Casserole

Makes 6 servings

6 cups frozen hash brown potatoes (I use shredded) 

2 cups diced ham (or cooked bacon--I like the precooked bacon I get at Costco)
4 green onions, chopped  (or dried onion flakes)
1 tablespoon green peppers, chopped (opt)
2 cups grated cheddar cheese

6 large eggs, beaten
1/4 cup milk
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper

Make two layers of potatoes, meat, onions, peppers, and cheese (starting with hash browns) in a greased 8" square pan.

Make mixture of eggs, milk, sour cream, salt and pepper. Mix well and pour over other ingredients. Bake at 375 for 40 to 55 minutes (until set)