1800 Devonfield Inn, an English Country Estate

Farmer’s Casserole: Breakfast-Brunch

Servings: 6

Prep time:1 hour

Step 1:

Hint: Layer ingredients in a baking dish the night before, then cover and refrigerate. In the morning pop the casserole into the oven about an hour before serving.Makes 6 servings 2 ½ cups frozen shredded hash brown potatoes, or Tater Tots ¾ cups shredded Monterey Jack with (optional) jalapeno peppers 1 pkg. Knorr’s Leek Soup mix 1 cup chopped fully cooked ham or Canadian bacon (optional) ¼ cup sliced green onion 4 beaten eggs or 1 cup egg substitute 1 – 12 oz. can evaporated milk (or 1 ½ cup evaporated skim milk) ¼ tsp. pepper 1/8 tsp. salt ½ lb. asparagus, washed and cut into 1” pieces 4 to 5 tomatoes, coarsely chopped

Step 2:

Spray a 2-quart square baking dish with Pam. Arrange potatoes evenly in the bottom of the dish. Sprinkle cheese, ham, green onion over all. In a mixing bowl combine eggs, milk, pepper, salt, soup mix. Pour over mixture in baking dish. Sprinkle with Crazy Jane’s salt and/or Mrs. Dash.

Step 3:

Cover with foil or plastic wrap and Refrigerate overnight. Next morning bake uncovered at 350 for ½ hour. Remove from oven, add asparagus and tomatoes. Bake for another ½ hour until golden brown. Let stand 5 minutes before serving.