3 ½cupshash brown style potatoes with peppersfrozen
8ouncespepper jackor mozzarella cheese, shredded off the block
6ouncesCanadian bacondiced
½teaspoonchili powder
½teaspoonkosher salt
½teaspoonground black pepper
8large eggsbeaten
24ouncesevaporated milk2 (12 ounce) cans
Instructions
Preheat the oven to 375°F, and lightly grease a 9x13-inch baking dish or 8-inch casserole pan.
Add the hash browns, cheese, Canadian bacon, chili powder, salt, and pepper to the prepared pan.
3 ½ cups hash brown style potatoes with peppers, 8 ounces pepper jack, 6 ounces Canadian bacon, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon chili powder
Toss to combine, then add the eggs and evaporated milk. Stir to combine.
8 large eggs, 24 ounces evaporated milk
Bake for 1-1 ½ hours or until the center is slightly jiggly but is not watery.
Let it cool for at least 20 minutes to let it set before serving with sour cream and freshly chopped green onions for garnish if desired.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of casserole. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*There is a large gap in the cook time due to the type/size of pan options. Start checking the casserole around the 1 hour mark but know that it could take up to 1 1/2 hours to fully cook.*Photos courtesy of Karla Rae Photography.