- 3 eggs, beaten
- 1 pinch ground black pepper
- 1 (10.75 ounce) can condensed cream of chicken soup
- 16 ounces sour cream
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 2 cups cooked ham, cubed
- 1 onion, chopped
- 3/4 cup shredded Cheddar cheese
- 1/4 cup butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
- Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.
04/01/2017
recipepes.com
ultimate breakfast casserole, recipe
PT15M
PT1H
5
455 calories