1 ¼cupsgreen bell pepperabout 1 large pepper, diced
½cupwhite onionabout ½ medium onion
Instructions
Preheat the oven to 350 degrees, and spray a 9 x 13-inch baking dish with cooking spray. Set aside.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
12 large eggs, 1 cup whole milk, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
In a separate large bowl, toss together the hash browns, ham, cheese, bell pepper and onion. Transfer the hash brown mixture to the prepared baking dish, then pour the egg mixture over the top. The egg mixture should soak down into the dish. If necessary, use a spatula to spread out the eggs and hash browns, so they are evenly distributed in the pan.
24 ounces frozen shredded hash browns, 16 ounces ham, 8 ounces sharp cheddar cheese, 1 ¼ cups green bell pepper, ½ cup white onion
Bake uncovered for 50 to 60 minutes until the center is set and the edges are brown.
Notes
The calories listed are an approximation based on the ingredients and a serving size of one square piece when the casserole has been cut into fifteen (15) equal sized pieces. Actual calories will vary. The cheesy breakfast casserole with hash browns can be stored, covered, in your fridge for up to three days.