I have made this recipe many times for Thanksgiving morning, Christmas morning, Easter brunch, kid sleepovers, family gatherings and more. It’s the kind of recipe that everyone enjoys so much,
Since my Mom has to eat gluten-free these days, I was super happy to find that I could make this breakfast casserole completely gluten free. I use Ore-Ida shredded hash browns for this recipe if I need to make it gluten-free. If you don’t need to worry about that, just use whatever hash browns you can find!
The recipe calls for Monterey Jack cheese with jalapeno or cheddar… choose whatever you prefer, but you can also sub in Swiss if you enjoy that with eggs too!
Tip: Please use evaporated milk for this recipe, not regular milk.
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