Breakfast casserole egg and cheese bake with a hash brown crust.
Copyright © 2004 Land O'Lakes, Inc.
- 2 cups frozen shredded hash brown potatoes, thawed
- 1 cup milk
- 4 eggs
- 1/4 tsp. pepper
- 1 cup cubed cooked ham
- 1/4 cup sliced green onions
- 1/4 cup chopped red bell pepper
4-oz. (1 cup) shredded Cheddar Cheese
Heat oven to 375°F. Press potatoes onto bottom and up sides of greased 9-inch pie plate. Bake for 10 minutes.
Combine milk, eggs and pepper in medium bowl; beat until well mixed. Stir in ham, 2 tablespoons green onions and 2 tablespoons red pepper. Sprinkle half of cheese over potatoes. Pour egg mixture over cheese.
Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining cheese, green onions and red pepper. Let stand 10 minutes before serving.
*Substitute 4 (3/4-ounce) slices LAND O LAKES® Deli American Cheese Product, cut in half diagonally.