Breakfast Casserole with Hash Browns recipe

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Ingredients

9 large eggs
½ cup sour cream
¼ cup milk
1 ½ tablespoons salt
1 ½ 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

Nutrition Info

401.9 calories
carbohydrate: 24.3 g
cholesterol: 199.2 mg
fat: 30.8 g
fiber: 2.5 g
protein: 22.8 g
saturatedFat: 14.8 g
servingSize: -
sodium: 1618.6 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.

  2. 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.

  3. Preheat the oven to 400 degrees F (200 degrees C).

  4. Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.

Recipe Yield

1 9x13-inch casserole

Recipe Note

This casserole with hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into work for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is well worth the prep and wait!

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