In my never-ending quest to use up our ridiculous abundance of eggs, I made this casserole for Brunch, today. Beau is off felling some trees for a client, so he’ll appreciate something warm and ‘eggy’ when he gets back on this chilly, rainy Spring morning.
Hash Brown Breakfast Casserole*
https://www.tasteofhome.com/recipes/hash-brown-egg-bake/
Will serve with a glass of OJ, English Muffins, and either Yogurt or Cottage Cheese & Fruit.
*All it had for spices was salt, so I jazzed up the flavor using ‘Devilish Dill’ from The Spice House. Lisa Steele, who has a GREAT chicken website (Fresh Eggs Daily) created it for them. It’s really good!
https://www.thespicehouse.com/products/devilish-dill-lisa-steeles-egg-seasoning
I have some leftover baked potatoes that I usually turn into hash browns. I think I’ll try this recipe for tomorrow’s breakfast.