Breakfast Egg Bake
A savory Breakfast Egg Bake that's as delicious as it is simple to make. Perfect for cozy mornings or a special brunch treat.
Ingredients
- 30 ounces frozen shredded hash browns
- 10 eggs
- 2 cups heavy cream
- 2 teaspoon Lawry's Seasoned Salt
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 2 cups cubed ham
- 1 cup green pepper diced
- 1 cup red pepper diced
- salt and pepper
Instructions
- Grease a 9×13 inch pan. Add the frozen hash browns to the bottom of the pan.
- In a large bowl, whisk the eggs together.
- Then whisk in the heavy cream.
- Mix in the peppers, cheeses, seasoned salt, ham, salt and pepper.
- Pour the egg mixture over the top of the hash browns.
- Cover with aluminum foil and refrigerate for at least two hours or overnight.
- Bake in a preheated oven at 375°F for 45-60 minutes, or until the center is set and the top is golden brown.
- Let it cool slightly before slicing and serving.
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