Hash Brown Egg Casserole
This hash brown egg casserole is full of ham, veggies and cheese, all baked to perfection. The perfect breakfast option for a special occasion!
- 1 tablespoon olive oil
- 12 ounces ham diced
- 1 red bell pepper seeded and finely diced
- 1 green bell pepper seeded and finely diced
- 1/2 cup yellow onion diced
- salt and pepper to taste
- 20 ounces fresh or frozen hash browns
- 12 Eggland's Best Eggs
- 1/2 cup heavy cream
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 tablespoons chives sliced
- cooking spray
Preheat the oven to 375 degrees F. Coat a 9"x13" baking dish with cooking spray.
Heat the olive oil in a large pan over medium high heat. Add the onions and peppers, and season with salt and pepper to taste. Cook, stirring occasionally until vegetables are softened, 3-5 minutes.
Place the cooked vegetables, ham and hash browns in the baking dish, stir to combine.
In a medium bowl, whisk the eggs until thoroughly blended. Add the cream, milk and salt and pepper to taste. Whisk until smooth. Stir in the cheese.
Pour the egg mixture over the ham and vegetables in the pan.
Bake for 45 minutes or until golden brown and cooked through. Sprinkle with chives. Cut into squares and serve.
Calories: 308kcal | Carbohydrates: 4g | Protein: 20g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 249mg | Sodium: 640mg | Potassium: 298mg | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 25.5mg | Calcium: 238mg | Iron: 1.5mg