Potato, Broccoli and Pepper Jack Egg Casserole
Prepare this perfect weekend brunch ahead of time and keep in the refrigerator for up to 24 hours before baking. Perfect for a weekend brunch, or an easy dinner.
- 1 (30-ounce) bag Ore-Ida Shredded Hash Brown Potatoes, thawed completely
- 1 (14-ounce) bag broccoli florets, thawed completely
- 1/2 pound good quality deli ham, chopped small
- 1/2 large red pepper, chopped small
- 1/2 large onion, chopped small
- 1 clove of garlic, minced
- 2 cups Pepper Jack cheese, shredded, divided
- 2 cups Sharp Cheddar cheese, shredded, divided
- 2 tablespoons butter
- 12 eggs
- 1 1/4 cup 2 % fat or higher milk
- 1 1/4 cups sour cream
- 1 tablespoon dried parsley
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preparation time 15mins
Cooking time 50mins
Adapted from cozycountryliving.com
Preheat your oven to 350°F.
Sauté the red pepper, onion and garlic in 2 tablespoons of butter until softened about 5 minutes. Set aside.
In an extra large mixing bowl, combine the potatoes, ham and 1 1/2 cups of each of the cheeses. Evenly spread half of the potato mixture into a lightly greased 10-x15-inch (4 quart) baking dish. If you do not have a casserole dish that large, you may divide it into two separate dishes.
Top the potato layer with the broccoli and then the red pepper mixture. Cover the vegetables with the remaining potato mixture.
In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper. Pour the egg mixture evenly over the casserole. Sprinkle with dried parsley and top with the remaining cheese (1 cup total).
Bake covered loosely for 30 minutes, then uncover and bake an additional 15 to 20 minutes or until the egg is set and does not appear to be runny.
Remove from the oven and let cool for 10 minutes before serving. May be served hot or at warm at about room temperature. Store any left over casserole in the refrigerator.
Cooking time will vary depending on the size and shape casserole dish you use. I love to use a pretty round dish for special occasions, but it makes the casserole thicker, requiring at least 20 more minutes of cooking time, so use your judgement.
If you are making this ahead of time, prepare the casserole, cover and store in the refrigerator up to 24 hours until you are ready to bake it.
You'll also love
- Salted Caramel Chocolate Chip... 4.5/5 (19 Votes)
- Hot Spinach Dip 4.5/5 (19 Votes)
- Quick Thai-Style Beef & Peppers... 4.6/5 (20 Votes)
- Mini Corn Dogs (Unfried, to boot!) 4.5/5 (19 Votes)
- Chicken & Rice Bake without Canned... 4.5/5 (19 Votes)
- Reuben Casserole Hotdish 4.6/5 (16 Votes)
- Eggs Benedict Casserole 4.4/5 (7 Votes)