Egg & Cheese Casserole

Meal: Dinner
Menu: Farmer's Casserole
Buttermilk Coffee Cake
Recipe Sources:
Casserole- Better Homes & Gardens Cook Book 12th edition
(The posted recipe is slightly modified from the original.)
Coffee Cake- Linda Hodel, Joni and Friends Cook Book 2007

We're enjoying these dishes for dinner tonight instead of breakfast. My son doesn't care for eggs or cheese but he is at a birthday party this evening so this seemed like a good time to make this casserole. The casserole turns out perfect every time and can be doubled for a larger group. The coffee cake is a new favorite of ours and is good even without the frosting.

Farmer’s Casserole

3 cup frozen shredded or cubed hash brown potatoes
¾ cup cheddar cheese
1 cup diced cooked ham, cooked and diced bacon, or cooked breakfast sausage
4 beaten eggs
1 ½ cups milk or 12 oz can evaporated milk
1/8 tsp black pepper
1/8 tsp salt

1. Grease a 2-inch square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with meat and cheese.
2. Combine eggs, milk, salt and pepper and pour over potato mixture.
3. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand before serving.

Buttermilk Coffee Cake

1 cup butter 1 tsp baking powder
1 cup sugar 1 tsp salt
2 eggs 1 tsp vanilla
2 cup flour 1 cup buttermilk
1 tsp baking soda

Topping:
1/3 cup brown sugar 1 cup chopped nuts (optional)
¼ cup while sugar
1 tsp cinnamon

Frosting:
1 cup powdered sugar 1 ½ Tbsp milk
2 Tbsp butter ½ tsp almond extract (I leave this out.)
½ tsp vanilla

Cream butter and sugar. Add eggs and beat. Sift together flour, baking soda, baking powder and salt. Add to egg mixture. Add vanilla and buttermilk. Mix the topping ingredients. Pour half the batter into a greased 9x13 inch pan. Add half the topping, rest of the batter then rest of the topping. Bake at 325 degrees for 30-35 minutes. Mix frosting ingredients. While still warm, drizzle frosting over top.