Potato, Broccoli & Pepper Jack Egg Casserole


Easter is only a week away and in the next few days, I am going to be sharing with you some of my family’s favorite Easter traditions. I thought I would start with Brunch. Our family’s Easter Brunch is something that everyone looks forward to. After celebrating mass on Easter Sunday each year, we gather...Read More

Easter is only a week away and in the next few days, I am going to be sharing with you some of my family’s favorite Easter traditions. I thought I would start with Brunch. Our family’s Easter Brunch is something that everyone looks forward to. After celebrating mass on Easter Sunday each year, we gather...Read More 

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

Instructions
  1. Preheat your oven to 350 degrees.
  2. Saute the red pepper, onion and garlic in 2 Tbsp. butter until softened about 5 minutes.
  3. Set aside.