Hashbrown and Egg Breakfast Bake
- Active Time 15m
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, divided
- 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
Heat the oven to 350 degrees F. Grease a 13 x 9-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 a knife inserted in the center comes out clean.
Top each slice of casserole with pico de gallo and a dollop of sour cream.
Recipe reprinted by permission of Daisy Brand. All rights reserved.
nutrition information per serving
389 calories; 22g total fat; 173mg cholesterol; 1122mg sodium; 25g carbohydrates; 2g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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