Breakfast Casserole with Hash Browns recipe
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Ingredients
- 9 large eggs ½ cup sour cream ¼ cup milk 1 ½ tablespoons salt 1 ½ tablespoons ground black pepper 9 cups frozen hash brown potatoes, thawed 3 cups diced ham 3 cups shredded Cheddar cheese 6 green onions, chopped 1 red bell pepper, diced 1 green bell pepper, diced
Nutrition Info
- 401.9 caloriescarbohydrate: 24.3 gcholesterol: 199.2 mgfat: 30.8 gfiber: 2.5 gprotein: 22.8 gsaturatedFat: 14.8 gservingSize: -sodium: 1618.6 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Breakfast Casserole with Hash Browns
Directions
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Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well, it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C).
Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.