Hashbrown Breakfast Bake

2016-12-30
  • Yield : 10 Servings
  • Prep Time : 15m
  • Cook Time : 50m
  • Ready In : 5m
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Ingredients

  • 5 cups frozen shredded hashbrowns, thawed
  • 3 cups chopped cooked ham
  • 1 chopped green bell pepper
  • 3 cups shredded Mexican cheese blend
  • 5 eggs
  • 1 1/4 cups Daisy Brand Sour Cream
  • 1 cup milk
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 3/4 cup Pico de Gallo

Method

Step 1

1.Heat the oven to 350°F.

Step 2

2.Grease a 13x9-inch baking dish or spray with cooking spray.

Step 3

3.Mix the hashbrowns with the ham, bell pepper, and 2 cups cheese in a medium bowl.

Step 4

4.In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder.

Step 5

5.Combine the hashbrown mixture with the egg mixture; pour into the baking dish.

Step 6

6.Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese.

Step 7

7.Return the casserole to the oven and bake for 15 to 20 minutes or until the hashbrowns are tender and knife inserted in the center comes out clean.

Step 8

8.Top each slice of casserole with servings with Pico de Gallo and a dollop of sour cream.

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