This simple and easy hasbrown casserole can be customized to your liking and uses a different method : you make a hashbrown "crust" first, then pour your filling on top. The result is casserole perfection!
Beat the two eggs in a small bowl, then mix in the seasoning salt.
Mix the eggs into the frozen hasbrowns. I use my hands to work the egg through as the egg can freeze a little bit. Don't worry about it!
Press your hashbrown mixture into a well greased 9x13 pan. Bake at 400 degrees for about 20 minutes, until it's beautifully browned. Remove from the oven.
Prepare the filling while the crust is cooking.
Dice up your cooked ham. If using bacon, fry in a large frying pan until it reaches the desired crispiness ( remember it's going in a casserole, so softer cooked bacon is better) then drain on paper towels. Chop into pieces.
In a large bowl crack in the 8 eggs, milk, add in the seasoning salt, pepper and add the shredded cheese, mix together.
Mix in the vegetables of choice, ham/bacon and green onions.
Pour the egg mixture on top of the cooked crust and apread out evenly.
Bake for another 20-25 minutes in the 400 degree oven, until the eggs are cooked. If the top starts to brown too much, lightly cover with aluminum foil.
Once the eggs are cooked, remove and let cook for 5 minutes. Slice into squares and serve.
Nutitional data will vary depending on ham or bacon used, the vegetables used. etc.