Breakfast casserole egg and cheese bake with a hash brown crust.
2 cups frozen shredded hash brown potatoes, thawed
1 cup Land O Lakes® Half & Half
4 large Land O Lakes® Eggs
1/4 teaspoon pepper
1 cup cubed cooked ham
1/4 cup sliced green onions
1/4 cup chopped red bell pepper
4 ounces (1 cup) shredded Cheddar cheese
*Substitute 4 (3/4-ounce) slices Land O Lakes® Deli American, cut in half diagonally.
Heat oven to 375°F.
Press potatoes onto bottom and up sides of greased 9-inch pie plate. Bake 10 minutes.
Whisk half & half, eggs and pepper together in bowl until well mixed. Stir in ham, 2 tablespoons green onions and 2 tablespoons bell pepper.
Sprinkle half of cheese over potatoes. Pour egg mixture over cheese.
Bake 35-40 minutes or until knife inserted in center comes out clean. Top with remaining cheese, green onions and bell pepper. Let stand 10 minutes before serving.
Explore reviews fromour online community
Made this recipe tonight for dinner. We loved it. I've made this type of dish before, but not with the potato crust. I did not have frozen hash browns so I made my own. For those of you who find the crust bland, I have a suggestion. After lining the pan with the potatoes, I sprinkled with salt, pepper, garlic powder, and a little onion powder. Then I brushed them with melted bacon grease. Great flavor. Also added some mozzarella cheese to the casserole and also topped it with it.
I made this recipe and was a big hit at Thanksgiving Breakfast at work. After reading prior comments about the potatoes being blah, I sprinkled with season salt and pinch of garlic salt, also didn't add pepper,used sweet onion chopped instead of green and cumberland ham cooked/cubes the whole package. I did cook the potatoes longer to make them more crunchy.You can also substitute bacon or proscitto for ham. This would also be delicious.