Potato, Broccoli & Pepper Jack Egg Casserole

• Gluten free

• Meat

  • 1/2 lb Deli ham, good quality small

• Produce

  • 1 (14 oz. bag Broccoli florets
  • 1 clove Garlic
  • 1/2 Onion, large small
  • 1 (30 oz. bag Ore-ida shredded hash brown potatoes
  • 1 tbsp Parsley, dried

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 Red pepper, large small
  • 1 1/2 tsp Salt

• Dairy

  • 1 1/4 cup 2 % fat or higher milk
  • 2 tbsp Butter
  • 2 cups Cheddar cheese, sharp
  • 2 cups Pepper jack cheese
  • 1 1/4 cups Sour cream

Found on cozycountryliving.com

Description

Ingredients

• 1 (30 oz.) bag Ore-Ida Shredded Hash Brown Potatoes, thawed completely
• 1 (14 oz.) bag broccoli florets, thawed completely
• 1/2 lb. good quality deli ham, chopped small
• 1/2 large red pepper, chopped small
• 1/2 large onion, chopped small
• 1 clove of garlic, minced
• 2 cups of shredded Pepper Jack cheese, divided
• 2 cups of shredded Sharp Cheddar cheese, divided
• 2 Tbsp. butter
• 12 eggs
• 3/4 cup 2 % fat or higher milk
• 3/4 cups sour cream
• 1 Tbsp. dried parsley
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper

Directions

• Preheat your oven to 350 degrees.
• Saute the red pepper, onion and garlic in 2 Tbsp. butter until softened about 5 minutes.
• Set aside.
• In an extra large mixing bowl, combine the potatoes, ham and 1 1/2 cups of each of the cheeses.
• Evenly spread half of the potato mixture into a lightly greased 11 x 15 (5 qt.) baking dish.
• If you do not have a casserole dish that large, you may divide it into two separate dishes.
• Top the potato layer with the broccoli and then the red pepper mixture.
• Cover the vegetables with the remaining potato mixture.
• In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper.
• Pour the egg mixture evenly over the casserole.
• Sprinkle with dried parsley and top with the remaining cheese (1 cup total).
• Bake covered with foil loosely for 30 minutes, then uncover and bake for another 30-35 minutes until the casserole is browned around the edges and the casserole does not appear to be runny.
• *Cooking time will vary depending on the size and shape casserole dish you use. I love to use a pretty round dish for special occasions, but it makes the casserole thicker- sometimes requiring at least 20 more minutes of cooking time, so use your judgement.
• Remove from the oven and let cool and set for 10 minutes before serving.
• May be served hot or at warm at about room temperature.
• Store any left over casserole in the refrigerator.
• Serves 10-12.
• *If you are making this ahead of time, prepare the casserole, cover and store in the refrigerator up to 24 hours. until you are ready to bake it. May require a few more minutes of baking time straight from the refrigerator.
• Enjoy!