Making the holiday meal is tough enough but what about when you need to toss a breakfast into the mix? Perhaps, you have friends and family sleeping over at your home for the holidays. well, ladies and gentleman, this overnight farmers casserole will do the trick!

 Check out what my pals over at Our table For Seven had to say about this recipe and cream of coconut:

Ham, eggs and some potatoes…all whipped up in one convenient dish.  Also, if you are feeding a good size crowd, the serving size on this is 12! Perfect if your Thanksgiving guests who are staying for a long weekend.

Convenient? During the holidays? Unheard of! However, that’s exactly what this overnight breakfast casserole is!

Ingredients

6 cups shredded frozen Ore-Ida hash browns

1 1/2 cups Kraft sharp cheddar cheese

2 cups diced cooked ham

1/2 cup chopped onion

8 Eggland’s Best eggs, beaten

2- 12 oz cans PET evaporated milk

Morton salt/pepper, to taste preference

Instructions

Grease a 9 x 13 baking dish.

Layer the bottom of the dish with hash browns. Sprinkle with cheese, ham and onion.

In a mixing bowl, mix eggs, milk, salt and pepper. Pour egg mixture over potato/cheese/ham mixture.

Cover and refrigerate for 1 hour to overnight.

When ready, bake in a preheated 350-degree oven (uncovered) for 50 min to 1 hour or until center is set.

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Quick Tip: I love adding a dash or two of hot sauce to this casserole as a condiment.

Thank you to Recipe Lion for this great recipe.