With all the flavor of a Western omelette, this breakfast casserole is one of our favorites. It's so easy to mix up with a few fresh veggies and ingredients we usually have on hand.
|Eggs||6 Medium , beaten|
|Evaporated milk||12 Ounce , canned|
|Shredded hashbrowns||30 Ounce , frozen|
|Shredded cheddar cheese||8 Ounce|
|Onion||1 Medium , chopped|
|Green pepper||1 Medium , chopped|
|Cooked ham||1 Cup (16 tbs) , diced|
1. Preheat the oven to 350 F.
2. In a bowl, whisk together eggs, milk, salt and pepper, set aside.
3 In a large bowl, place togetheer hashbrown, cheese, onion, pepper, egg mixture and ham, and mix well.
4. In a greased 13”x9” baking pan, pour the egg mixture.
5. Bake, uncovered for 60 to 65 minutes, or until eggs are set.
6. Serve hot as desired.
Serving size Complete recipe
Calories 2617Calories from Fat 1160
% Daily Value*
Total Fat 130 g200%
Saturated Fat 74 g370%
Trans Fat 0 g
Sodium 4728 mg197%
Total Carbohydrates 223 g74.3%
Dietary Fiber 26 g104%
Sugars 48 g
Protein 116 g232%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet