Recipe courtesy of Daisy
Hashbrown Breakfast Bake
- Level: Easy
- Yield: 10 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 600
- Total Fat
- 39
- Saturated Fat
- 16
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 27
- Cholesterol
- 178
- Sodium
- 1378
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
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
1¼ cups Daisy Brand Sour Cream
1 cup milk
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon onion powder
¾ cup Pico de Gallo
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.