Breakfast Hash Brown Bake

• Gluten free

• Meat

  • 2 cups Ham

• Produce

  • 1/2 cup Onion

• Refrigerated

  • 12 Eggs

• Canned Goods

  • 1 (20-ounce package Hash, browns

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 cup Red pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

• Dairy

  • 2 tbsp Butter
  • 2 cups Cheese, grated
  • 1 cup Milk

Found on garnishwithlemon.com

Ingredients

• 2 tablespoons butter
• 1 tablespoon canola oil
• 1 (20-ounce) package hash browns
• 1/2 cup onion, chopped
• 1 dozen eggs
• 1 cup milk
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups grated cheese (I used Cheddar)
• 1/2 cup chopped red pepper
• 2 cups ham, bacon or sausage (I used a package of Jimmy Dean Meat Lovers mix.)

Directions

• Warm butter and oil in a medium skillet. Add hash browns and onion and cook over medium high heat for 5-7 minutes or until lightly browned. Remove from heat and set aside.
• Crack eggs into a medium bowl and whisk. Add milk and whisk thoroughly to combine. Add mustard, salt, and pepper and whisk. Add cheese and red pepper and stir to coat.
• Pour potato and onion mixture into a greased 9 x 13 pan and top with meat. Pour egg mixture over top and bake at 350 for 30 minutes or until lightly browned around edges and cheese is melted. Serve warm.