Hashbrown Breakfast Bake

Name: Hashbrown Breakfast Bake
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

12 ingredients

8 steps

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

Directions

1

Preheat oven to 350F
2

Grease 13x9-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.
6

Bake 35 minutes; sprinkle with remaining cheese.
7

Bake 15 to 20 minutes or until potatoes are tender and knife inserted in center comes out clean.
8

Top with pico de gallo & sour cream.