Cheesy Ham Breakfast Casserole

• Gluten free

• Meat

  • 2 cups Ham

• Produce

  • 1 Green onions
  • 1 Red bell pepper
  • 1/2 White onion

• Refrigerated

  • 1 1/4 cup Naturegg simply eggs liquid eggs

• Canned Goods

  • 1 bag Hash, frozen browns

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground

• Dairy

  • 2 cups Marble cheese
  • 1/2 cup Milk

Found on myorganizedchaos.net

Description

Ingredients

• 2 cups diced Ham
• 1/2 diced white onion
• 1 diced red bell pepper
• 1 1/4 cup Naturegg Simply Eggs Liquid Eggs
• 1/2 cup milk
• 1 bag frozen diced hash browns, thawed
• 2 cups shredded marble cheese
• 1/2 teaspoon freshly-ground black pepper
• chopped green onions, if desired

Directions

• Heat oven to 375 degrees. Add ham to a medium pan and sauté over medium-high heat for a few minutes. Transfer to a bowl and set aside. Add the white onion and red pepper to the saute pan, and saute for about 4 minutes until cooked. Pour the vegetable mixture into the bowl with the ham. Add the hash browns and cheese to the mixing bowl as well, reserving a little bit of the cheese for topping. Stir to combine. In a separate bowl whisk together the liquid eggs with the milk and black pepper - then add it to the has brown mixture and stir. Pour the mixture into a greased casserole dish, and top with the remaining cheese and some green onions. Cover the dish with its lid or aluminum foil, and bake for 35-45 minutes, again depending on size of casserole dish and how thick the mixture is. Test doneness by scooping out a bit of the egg that settles on the bottom of the dish. If it resembles scrambled eggs - its done. Remove lid or aluminum foil and bake for an additional 10-15 minutes to crisp up the top a bit. You can add a few more chopped green onions to the top if you wish too. Serve warm an enjoy!