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Hashbrown Breakfast Bake Recipe

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This recipe for Hashbrown Breakfast Bake, by , is from Family Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Ricker


5 Cups frozen shredded hash browns, thawed
3 Cups cooked ham, chopped
1 Green bell pepper, chopped
3 Cups Mexican cheese blend, shredded
5 Eggs
1- Cups sour cream
1 Cup milk
1 tsp. Dried oregano
1 tsp. Salt
tsp. Chili powder
tsp. Onion powder
Cup Pico de Gallo

Heat the oven to 350 F. Grease a 13 x 9 inch baking dish or spray with cooking spray. Mix the hash browns with the ham, bell pepper, and 2 cups cheese in a medium bowl. In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder. Combine the hash brown mixture with the egg mixture. Pour the mixture into the baking dish. Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese. Return the casserole to the oven and bake for 15 to 20 minutes or until the hash browns are tender and knife inserted in the center comes out clean. Top each slice of casserole with servings of Pico de Gallo and a dollop of sour cream.





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