Potato, Broccoli & Pepper Jack Egg Casserole



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

Total Time: 65 Minutes, Servings: 10 Servings

Ingredients :
  • 1 (30-ounce) bag Ore-Ida Shredded Hash Brown Potatoes, thawed completely
  • 1 (14-ounce) bag broccoli florets, thawed completely
  • 1/2 pound 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 Pepper Jack cheese, shredded, divided
  • 2 cups Sharp Cheddar cheese, shredded, divided
  • 2 tablespoons butter
  • 12 eggs
  • 1 1/4 cup 2 % fat or higher milk
  • 1 1/4 cups sour cream
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper



Instructions :
  • Preheat your oven to 350°F.
  • Sauté the red pepper, onion and garlic in 2 tablespoons of butter until softened about 5 minutes. Set aside.
  • In an extra large mixing bowl, combine the potatoes, ham and 1 1/2 cups of each of the cheeses. Evenly spread half of the potato mixture into a lightly greased 10-x15-inch (4 quart) baking dish. If you do not have a casserole dish that large, you may divide it into two separate dishes.
  • Top the potato layer with the broccoli and then the red pepper mixture. Cover the vegetables with the remaining potato mixture.
  • In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper. Pour the egg mixture evenly over the casserole. Sprinkle with dried parsley and top with the remaining cheese (1 cup total).
  • Bake covered loosely for 30 minutes, then uncover and bake an additional 15 to 20 minutes or until the egg is set and does not appear to be runny.
  • Remove from the oven and let cool for 10 minutes before serving. May be served hot or at warm at about room temperature. Store any left over casserole in the refrigerator.



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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

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