Hashbrown Breakfast Bake

Name: Hashbrown Breakfast Bake
Total time: 900 s
Yield: 10 servings
Cuisine: American
Ingredients: 5 cup shredded hashbrowns,thawed; 3 cup chopped, cooked ham; 1 medium chopped, green bell pepper; 3 cup shredded mexican cheese blend; 5 eggs; 1 1/4 cup sour cream, divided usage; 1 cup milk; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp chili powder; 1/2 tsp onion powder; 3/4 cup pico de gallo

reneeravez @cook_3765426

Hashbrown Breakfast Bake

reneeravez @cook_3765426

Saved

Ingredients

15 mins

10 servings

5 cupshredded hashbrowns,thawed
3 cupchopped, cooked ham
1 mediumchopped, green bell pepper
3 cupshredded mexican cheese blend
5eggs
1 1/4 cupsour cream, divided usage
1 cupmilk
1 tspdried oregano
1 tspsalt
1/2 tspchili powder
1/2 tsponion powder
3/4 cuppico de gallo

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Steps

15 mins

1

Preheat oven to 350°F
2

Grease 13×9-inch baking dish
3

Mix potatoes with ham, bell pepper, and 2 cups cheese in a medium bowl.
4

In another bowl, whisk together eggs, 1 cup sour cream, milk, organo, salt, chili powder, and onion powder; mix with potato mixture.
5

Pour into baking dish. Bake 35 minutes; sprinkle with remaining cheese. Bake 15 to 20 minutes or until potatoes are tender and knife inserted in center comes out clean. Top with pico de gallo & sour cream.