Easy Denver Omelet Hash Brown Casserole
Try this Easy Denver Omelet Hash Brown Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- cooking spray
- 2 cups shredded cheddar cheese
- 1 cup cherry tomatoes halved
- 4 garlic cloves minced
- 1 medium green bell pepper chopped
- 12 large eggs
- 1 cup milk (i used skim)
- 1/2 medium yellow onion chopped
- 6 cups frozen hash browns (about 18 oz.)
- 16 oz. cubed ham
- Carbohydrate 2.97829847222222 g
- Cholesterol 446.1 mg
- Fat 17.3064477777778 g
- Fiber 0.469493068231477 g
- Protein 18.3951545833333 g
- Saturated Fat 7.75579527777778 g
- Serving Size 1 1 Serving (152g)
- Sodium 278.014027777778 mg
- Sugar 2.50880540399075 g
- Trans Fat 2.05942694444445 g
- Calories 240 calories
Preheat oven to 350 degrees F.Add the frozen potatoes, ham, cheese, tomatoes, bell pepper, onion, and garlic to a large bowl. Stir to combine. Pour the mixture into a 9 x 13 baking dish that has been sprayed with cooking spray.In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1).Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.Bake for one hour. The center should be set and the edges should be golden brown.Let the casserole rest for 5 minutes before slicing and serving.
