Breakfast Casserole with Hash Browns

Name: Breakfast Casserole with Hash Browns
Total time: 550
Yield: 12
Ingredients: 9 large eggs; 0.5 cup sour cream; 0.25 cup milk; 1.5 tablespoons salt; 1.5 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

Recipe by Melika from allrecipes.com

Breakfast 9 Hr. 10 Mins.

Ingredients

12 servings

•

9 large eggs
•

0.5 cup sour cream
•

0.25 cup milk
•

1.5 tablespoons salt
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1.5 tablespoons ground black pepper
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9 cups frozen hash brown potatoes, thawed

•

3 cups diced ham
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3 cups shredded Cheddar cheese
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6 green onions, chopped
•

1 red bell pepper, diced
•

1 green bell pepper, diced

Instructions

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.