Breakfast Casserole past Hash Browns

This casserole once hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into achievement for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is competently worth the prep and wait!

The ingredient of Breakfast Casserole past Hash Browns

1. 9 large eggs
2. u00bd cup barbed cream
3. u00bc cup milk
4. 1u2009u00bd tablespoons salt
5. 1u2009u00bd tablespoons arena black pepper
6. 9 cups frozen hash brown potatoes, thawed
7. 3 cups diced ham
8. 3 cups shredded Cheddar cheese
9. 6 green onions, chopped
10. 1 red panic pepper, diced
11. 1 green frighten pepper, diced

The instruction how to make Breakfast Casserole past Hash Browns

1. mixture combination eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
2. Mix hash browns, ham, Cheddar cheese, green onions, and fear peppers together in different bowl. Transfer to a 9x13-inch baking pan and mixture combination in egg blend well; it may appear drenched but hash browns will please most of it by morning. Cover when plastic wrap and refrigerate, 8 hours to overnight.
3. Preheat the oven to 400 degrees F (200 degrees C).
4. Bake in the preheated oven until peak is browned and eggs are set, virtually 55 minutes.

Nutritions of Breakfast Casserole past Hash Browns

calories: 401.9 calories
carbohydrateContent: 24.3 g
cholesterolContent: 199.2 mg
fatContent: 30.8 g
fiberContent: 2.5 g
proteinContent: 22.8 g
saturatedFatContent: 14.8 g
servingSize:
sodiumContent: 1618.6 mg
sugarContent: 1.5 g
transFatContent:
unsaturatedFatContent: