![Breakfast Casserole with Hash Browns](https://cdn.statically.io/img/www.allrecipes.com/thmb/F5OBWiUztIRRXzjrl0ZnA9hWyko=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Breakfast-Casserole-with-Hash-Browns-Lindsay-d43ca2c1a1e74c1ab5c821ffc6b7d32f.jpg)
Ingredients
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9 large eggs
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½ cup sour cream
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¼ cup milk
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1 ½ tablespoons salt
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1 ½ tablespoons ground black pepper
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9 cups frozen hash brown potatoes, thawed
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3 cups diced ham
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3 cups shredded Cheddar cheese
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6 green onions, chopped
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1 red bell pepper, diced
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1 green bell pepper, diced
Directions
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Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
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Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
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Preheat the oven to 400 degrees F (200 degrees C).
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Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.
Nutrition Facts (per serving)
402 | Calories |
31g | Fat |
24g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 402 | |
% Daily Value * | |
Total Fat 31g | 39% |
Saturated Fat 15g | 74% |
Cholesterol 199mg | 66% |
Sodium 1619mg | 70% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 3g | 9% |
Total Sugars 2g | |
Protein 23g | 46% |
Vitamin C 45mg | 50% |
Calcium 307mg | 24% |
Iron 3mg | 14% |
Potassium 811mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.