Recipe courtesy of Daisy
Recipe courtesy of Daisy
Watch how to make this recipe.
Hashbrown Breakfast Bake
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Yield: 10 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 600
- Total Fat
- 39 g
- Saturated Fat
- 16 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 27 g
- Cholesterol
- 178 mg
- Sodium
- 1378 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Yield: 10 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 600
- Total Fat
- 39 g
- Saturated Fat
- 16 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 27 g
- Cholesterol
- 178 mg
- Sodium
- 1378 mg
Ingredients
Directions
- 1.Heat the oven to 350°F.
- 2.Grease a 13x9-inch baking dish or spray with cooking spray.
- 3.Mix the hashbrowns with the ham, bell pepper, and 2 cups cheese in a medium bowl.
- 4.In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder.
- 5.Combine the hashbrown mixture with the egg mixture; pour into the baking dish.
- 6.Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese.
- 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.
- 8.Top each slice of casserole with servings with Pico de Gallo and a dollop of sour cream.
