Breakfast bake

From the kitchen of Aimee Muehring of Sheboygan Falls, Wisconsin


15 eggs

1 1/2 cups ham cubed

1/2 cup diced onion

1/2 cup diced green pepper

1 pound diced hashbrowns

1/3 cup milk

1/3 cup sour cream

Season to taste with onion powder, black pepper, garlic powder, salt and paprika. Add shredded cheddar cheese to taste. Layer ham, hashbrowns, peppers and onions in greased 9-by-13 pan. Crack eggs into large mixing bowl. Season eggs; add sour cream and milk. Whisk until well blended. Pour 2/3 egg mixture over other ingredients. Add cheese; pour remaining egg over top. Bake at 350 degrees for 30-35 minutes. 


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