Source: dLife

This egg and potato casserole is a quick and easy breakfast.

Servings

1 cooking spray
0.67 cup frozen hash browns (with onion and peppers preferred)
1 oz Canadian bacon , finely chopped
2 tbsp evaporated milk
2 tsp white all purpose flour
2 medium eggs , thawed
3 tbsp shredded cheddar cheese
1 tsp fresh basil , snipped
0.25 tsp dried basil , crushed
0.12 tsp black pepper
1 pinch salt

1 Preheat oven to 350°F.
2 Lightly coat two, 10-oz. casseroles with cooking spray.
3 Place hash brown potatoes in bottom of each dish. Top with Canadian bacon.
4 In small bowl, stir milk into flour. Add eggs, half of the cheese, basil, pepper, and salt. Pour egg mixture over vegetables.
5 Bake 25 to 30 minutes.
6 Sprinkle with remaining cheese. Let stand for 5 minutes before serving.