Monday, September 29, 2014
Potato, Broccoli & Pepper Jack Egg Casserole Recipe
1 (30 oz.) bag
Ore-Ida Shredded Hash Brown Potatoes
1 (14 oz.) bag broccoli florets, thawed
1/2 lb. good quality deli ham, chopped small
1/2 large red pepper, chopped small
1/2 large onion, chopped small
1 clove of garlic, minced
2 cups of shredded Pepper Jack cheese, divided
2 cups of shredded Sharp Cheddar cheese, divided
2 Tbsp. butter
1 1/4 cup 2 % fat or higher milk
1 1/4 cups sour cream
1 1/2 tsp. salt
1/2 tsp. black pepper
Pre heat your oven to 350 degrees.
Saute the red pepper, onion and garlic in 2 Tbsp. butter until softened about 5 minutes.
In an extra large mixing bowl, combine the potatoes, ham and 1 1/2 cups of each of the cheeses.
Evenly spread half of the potato mixture into a lightly greased
10 x 15 (4 Qt.) baking dish
If you do not have a casserole dish that large, you may divide it into two separate dishes.
Top the potato layer with the broccoli and then the red pepper mixture.
Cover the vegetables with the remaining potato mixture.
In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper.
Pour the egg mixture evenly over the casserole.
Sprinkle with dried parsley and top with the remaining cheese (1 cup total).
Bake covered loosely for 30 minutes, then uncover and bake an additional 15-20 minutes or until the egg is set and does not appear to be runny.
Remove from the oven and let cool for 10 minutes before serving.
May be served hot or at warm at about room temperature.
Store any left over casserole in the refrigerator.
*If you are making this ahead of time, prepare the casserole, cover and store in the refrigerator up to 24 hours. until you are ready to bake it.
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