Egg & Potato Brunch Casserole
Created by Puggs on April 15, 2016
- Servings: 10-12
- Prep Time: 25m
- Cook Time: 45m
- Recipe #23501
Ingredients
- 1 bag (30 ounce) shredded hash brown potatoes (completely thawed, Ore-Ida Shredded Hash Brown Potatoes)
- 1 bag (14 ounce) broccoli florets (thawed completely)
- 1/2 pound ham (chopped small)
- 3 1/2 ounces red bell pepper (chopped small, 1/2 of a large pepper)
- 1 small yellow onion (chopped small)
- 1 garlic clove, minced
- 2 cups shredded Pepper Jack cheese (divided)
- 2 cups shredded cheddar cheese (divided)
- 2 tablespoons butter
- 12 large eggs (slightly beaten)
- 1 1/4 cups whole milk
- 10 ounces sour cream (1 1/4 cup)
- 1 tablespoon dried parsley
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
How to Make
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Step 1: Preheat your oven to 350 degrees.
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Step 2: Saute the red pepper, onion and garlic in 2 Tbsp. butter until softened about 5 minutes. Set aside.
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Step 3: 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 11 x 15 (5 qt.) baking dish, if you do not have a casserole dish that large, divide it into two separate dishes.
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Step 4: Top the potato layer with the broccoli and then the red pepper mixture.
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Step 5: Cover the vegetables with the remaining potato mixture.
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Step 6: In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper. Pour the egg mixture evenly over the casserole.
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Step 7: Sprinkle with dried parsley and top with the remaining cheese (1 cup total).
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Step 8: 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.
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Step 9: *Cooking time will vary depending on the size and shape casserole dish you use, sometimes requiring at least 20 more minutes of cooking time, so use your judgement.
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Step 10: Remove from the oven and let cool and set for 10 minutes before serving.
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Step 11: May be served hot or at warm at about room temperature.
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Step 12: Store any left over casserole in the refrigerator.
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NOTE: 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
Nutritional Facts
- Serving Size: 1 (341 g)
- Calories 443.6
- Total Fat - 24.7 g
- Saturated Fat - 12.7 g
- Cholesterol - 306.9 mg
- Sodium - 1174.2 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 2.6 g
- Sugars - 3.5 g
- Protein - 31.4 g
- Calcium - 556.3 mg
- Iron - 2.9 mg
- Vitamin C - 56 mg
- Thiamin - 0.4 mg