Hashbrowny Cheesy Egg Bake (make-ahead)
Hashbrowny Cheesy Egg Bake
3 Tbsp oil
2# hashbrowns
1 onion
1 green pepper
1 red pepper
2 c cubed ham
10 eggs, beaten
salt and pepper
1 1/2 c cheddar cheese
1. Heat oil in a large skillet. Add hashbrowns, chopped onion and peppers. Cook until potatoes start to brown.
2. Spray 9x13 pan with cooking spray. Spread in Pan. Top with ham and pour eggs over top. Sprinkle with salt and pepper.
3. Gently stir to cover all ingredients with eggs. Sprinkle with cheese.
4. Refrigerate overnight.
5. Bake, uncovered at 375 for 35 minutes.
Yummy! Seth was staying with us for a weekend wedding and I didn't want him to drive home hungry, but I also didn't want to get up at the crack of dawn to make a good breakfast. Ken majorly raved about this one, too. Make-ahead egg bake, you rocked.
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