A hearty farmer-style breakfast all rolled into one big casserole made with eggs, cheese, ham and hash brown potatoes.
3 cups frozen hash brown potatoes
18 large eggs, beaten
2 1/3 cups chopped cooked ham
1 1/4 cups chopped ripe tomato - divided use
1 cup chopped green bell pepper - divided use
1/3 cup chopped onion
1 1/2 cups (6-ounces) shredded cheddar or Monterey Jack cheese
- Cook potatoes according to package directions; drain well.
- Combine potatoes, eggs, ham, 1 cup tomato, 3/4 cup bell pepper, and onion in a large blow; stir well. Pour mixture into a lightly greased 13x9x2-inch baking dish.
- Bake, uncovered, at 325°F (160°C) for 40 minutes. Top with remaining 1/4 cup tomato and 1/4 cup bell pepper. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese melts.
Makes 12 servings.