Breakfast Casserole with Hash Browns

Ingredients

• 9 large eggs
• 0.5 cups sour cream
• 0.25 cups milk
• 1.5 tablespoons salt
• 1.5 tablespoons ground black pepper
• 9 cups frozen hash brown potatoes , thawed
• 3 cups diced ham
• 3 cups shredded Cheddar cheese
• 6 greens onions , chopped
• 1 red bell pepper , diced
• 1 green bell pepper , diced

Instructions

1. 1

   Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.

2. 2

   Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.

3. 3

   Preheat the oven to 400 degrees F (200 degrees C).

4. 4

   Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.