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Hashbrown and Egg Breakfast Bake

Source: Daisy® Sour Cream
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes

  10 servings
Start your day with this flavorful breakfast dish filled with a combination of hashbrowns and eggs.
5 cups frozen shredded hashbrowns, thawed
3 cups cooked ham, chopped
1 green bell pepper, chopped
3 cups Mexican cheese blend, shredded
5 eggs
1 1/4 cups Daisy Brand Sour Cream
1 cup milk
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon onion powder
3/4 cup Pico de Gallo
Hashbrown and Egg Breakfast Bake Recipe at
Heat the oven to 350 degrees F. Grease a 13x9-inch baking dish or spray with cooking spray.

Mix the hashbrowns with the ham, bell pepper, and 2 cups cheese in a medium bowl. In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder.

Combine the hashbrown mixture with the egg mixture. Pour the mixture into the baking dish. Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese.

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.

Top each slice of casserole with servings with Pico de Gallo and a dollop of sour cream.

Recipe reprinted by permission of Daisy Brand. All rights reserved.
Date Added: 04/14/2011
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   10 servings
Calories: 389
Fat. Total: 22g
Fiber: 2g
Carbohydrates, Total: 25g
Sodium: 1122mg
% Cal. from Fat: 51%
Cholesterol: 173mg
Protein: 22g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Pamela, MN Reviewed: 04/22/2011
Very good!
I make hashbrown casseroles fairly often and this one is delishous! I had to increase baking time to 50 mn. Otherwise, I wouldn't change a thing.
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