Denver Omelette Hashbrown Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 (8-ounce) ham steaks, cut into 1/2-inch pieces
02 -
1 medium yellow onion, chopped
03 -
1 medium green bell pepper, chopped
04 -
1 (16-ounce) package frozen shredded hash browns, thawed
05 -
8 large eggs
→ Dairy
06 -
4 ounces sharp pepper Jack cheese, shredded
07 -
2 ounces sharp Cheddar cheese, shredded
08 -
1 cup whole milk
09 -
3/4 cup sour cream
→ Seasonings and Oils
10 -
2 teaspoons kosher salt
11 -
1/2 teaspoon black pepper
12 -
2 teaspoons hot sauce
13 -
1 tablespoon vegetable oil
14 -
Cooking spray
# Instructions:
01 -
Preheat oven to 350°F and coat a 9x13-inch baking dish with cooking spray.
02 -
Heat oil in a large nonstick skillet over medium-high. Cook ham, onion, and bell pepper until ham browns and onions become translucent, about 10 minutes.
03 -
Mix hash browns, pepper Jack cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper in a large bowl. Spread in prepared dish.
04 -
Spread the cooked ham mixture evenly over the hash brown layer.
05 -
Whisk eggs, milk, sour cream, hot sauce, remaining salt and pepper until combined. Pour over ham layer and top with Cheddar cheese.
06 -
Cover with foil and bake 40 minutes. Uncover and bake additional 20 minutes until center is set. Let stand 10 minutes before serving.
# Notes:
01 -
Can be assembled up to 12 hours in advance and refrigerated before baking
02 -
Perfect for feeding a crowd
03 -
Leftovers can be refrigerated and reheated