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Two-Layer Breakfast Casserole

A savory blend of eggs, ricotta cheese, green onions, sautéed zucchini, and sour cream baked beneath a crispy crust of hashbrown potatoes.

Prep- 60 min. Cook- 40 min. Yield: 66, half-cup servings
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1  carton Golden Grill® Russet Hashbrowns, refreshed
4  Tbsp Butter, unsalted
1/2  tsp Garlic powder
1  lb Onion, diced*
9  each Zucchini, medium, diced* (6 lb)
1 1/2  lbs Green onion, thinly sliced
5  cups Liquid whole eggs
4  lbs Farmers or ricotta cheese
3  cups Sour cream
1 1/2  tsp Black pepper


  1. Heat convection oven to 325°F, low fan. Lightly grease two 2½-inch deep steamtable pans; set aside.
  2. Heat butter in large skillet over med-high heat. Cook onions and zucchini separately, in batches, stirring occasionally, until onions are translucent and zucchini is softened, about 8 min. per batch. Remove from heat, set aside and let cool.
  3. Whisk green onion, eggs, ricotta cheese, sour cream and black pepper in a large mixing bowl until well blended. Stir in vegetable mixture and ¾ of the Golden Grill® Premium Hashbrowns. Divide mixture evenly between pans. Spread remaining hashbrowns over the top and lightly press into the casserole.
  4. Bake until casserole is set in the center and potatoes on top are golden brown and lightly crisp, about 35 min. Remove from oven, transfer to steamtable to serve.
  5. *Zucchini and onions can be substituted with any leftover cooked vegetables.
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