Spin on a favorite recipe.

I was introduced to a wonderful recipe after marrying Taylor. It's a breakfast casserole made with crescent rolls, eggs, cheese, ham, and seasonings. It's absolutely delicious and a favorite for breakfast or dinner. I came across this recipe on Pinterest and because it was very similar to the breakfast casserole, I just had to make it!

Ingredients: Hashbrowns (shredded, no pictured), mild cheddar cheese (shredded), eggs, veg. oil, parsley, salt & pepper, bacon or ham (or both).

 Preheat oven to 450.

Thaw hashbrowns.  I used a little over half the bag.

Add veg. oil (2 tsp.) salt and pepper (1 tsp.) and 1/3 c. of cheese.

Heavily coat a muffin pan. Place hashbrowns in pan,  make sure the middles are hollow. Cook for about 15 minutes.

 Once hashbrown mix is done cooking, turn oven down to 350.

Then drop an egg into each hash brown "hole". I did half with a whole egg just dropped in and the other half scrambled. Top with bacon/ham (again did half and half), cheese, and then parsley/seasonings. It should look similar to above. Cook for another 20-25 minutes. Eggs still might be slightly runny, but that's ok.

Take a fork and slide around the edges and lift out.

Enjoy! The ones on the left are the scrambled ones. IMO, they turned out much better! I liked the ham over the bacon as well. Overall, a tasty dinner and very easy and quick to whip together!