Breakfast Casserole with Artichoke Hearts, Sundried Tomato, and Feta
  • 9 eggs
  • 1 can evaporated milk
  • 1 package frozen hashbrowns
  • 1 bag shredded cheddar cheese
  • Add-ins:
  • 1 can artichoke hearts
  • sundried tomatoes
  • feta
  1. Lay your hashbrowns flat in a greased baking 9x13 baking dish.
  2. Whisk together the eggs and can of evaporated milk and then pour over the hash browns.
  3. Sprinkle your add-ins. Then cover with foil and place in the fridge overnight. The next morning preheat your oven to 350. Sprinkle the entire bag of cheese over the dish. And bake for 45 minutes or until eggs are set. Enjoy!
Recipe by jenny collier blog at