Ingredients
- 5 cups frozen shredded hashbrowns, thawed
- 3 cups cooked ham, chopped
- 1 green bell pepper, chopped (or red bell pepper)
- 3 cups cheddar cheese, shredded, divided (or Mexican cheese blend)
- 5 large eggs
- 1 1/4 cups sour cream (more to top the slices)
- 1 cup milk
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pico de Gallo (use the amount you want)
How to Make
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Step 1: Heat the oven to 350°F.
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Step 2: Grease a 13 x 9-inch baking dish or spray with cooking spray.
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Step 3: In a medium bowl, mix the hashbrowns with the ham, bell pepper, and 2 cups cheddar cheese.
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Step 4: In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, onion powder and garlic powder.
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Step 5: Combine the hashbrown mixture with the egg mixture.
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Step 6: Pour the mixture into the baking dish.
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Step 7: Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining 1 cup cheddar cheese. Return the casserole to the oven and bake for 15 to 20 minutes or until the hash browns are tender and knife inserted in the center comes out clean.
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Step 8: Slice then top each slice with Pico de Gallo and a dollop of sour cream.
We hope you enjoy this recipe!
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