– 3 cups frozen hashbrowns (thawed) – 1 cup diced ham – 1/2 cup chopped green bell pepper – 1/2 cup chopped red bell pepper – 1/2 cup chopped onion – 1 1/2 cups shredded cheddar cheese – 8 large eggs – 1/2 cup milk – Salt & pepper to taste – Cooking spray or butter (for greasing)
Dice ham, bell peppers, and onion. Shred cheese and thaw frozen hashbrowns. Preheat your oven to 375°F and grease a baking dish.
In a skillet, cook diced onion and peppers until tender. Add ham and cook 2–3 more minutes for added flavor and slight browning.
In a large bowl, combine hashbrowns, sautéed veggies, ham, and shredded cheese. Spread evenly in the prepared baking dish.
Whisk eggs with milk, salt, and pepper. Pour mixture over the hashbrown layer, making sure it distributes evenly across the dish.
Bake uncovered at 375°F for 40–45 mins or until the center is set and the top is golden brown. Let rest for 10 minutes before slicing.
Serve warm for breakfast or brunch. Store leftovers in the fridge for up to 4 days. It reheats beautifully for a quick morning meal!
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