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“I haven't eaten this (due to a SEVERE egg allergy) but my family does. Easy - no pastry making. Serve hot or cold. This is a good recipe for those who are gluten intolerant.”
READY IN:
1hr
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 8 frozen hash brown patties, thawed (you'll need large ones)
  • 12 cup butter, melted
  • 1 -1 12 cup diced ham (cold turkey also works well)
  • 1 cup grated tasty cheese
  • 1 cup grated swiss cheese
  • 8 eggs
  • 2 cups milk (you can use half cream if you are feeling naughty)
  • 1 tablespoon French onion soup mix
  • 2 large tomatoes, each sliced into 8 slices

Directions

  1. In a 9x13 inch pan, use the hash brown patties as the base. Pour the melted butter (I find a pastry brush works best) all over the hash browns and bake at 350oF for 20 minutes (they will go crispy and golden).
  2. Remove from the oven and sprinkle with ham and cheeses.
  3. In a bowl mix the eggs, soup mix and milk. Pour over the ham and cheese.
  4. Place slices of the tomato on top and bake for a further 30 minutes OR until puffy and golden brown.

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