Source: dLife

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

Servings

1.0
1 each  cooking spray 0.6667
0.6667 cup  frozen hash browns 1.0
1 oz  Canadian bacon 2.0
2 tbsp  evaporated milk 2.0
2 tsp  white all purpose flour 2.0
2 each  medium eggs 3.0
3 tbsp  shredded cheddar cheese 1.0
1 tsp  fresh basil 0.25
0 1/4 tsp  dried basil 0.125
0.125 tsp  black pepper 1.0
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.