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Ultimate Breakfast Casserole


  • 3 eggs, beaten
  • 1 pinch ground black pepper
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 16 ounces sour cream
  • 1 (2 pound) package frozen hash brown potatoes, thawed
  • 2 cups cooked ham, cubed
  • 1 onion, chopped
  • ¾ cup shredded Cheddar cheese
  • ¼ cup butter, melted
Preheat oven to 350°F. Lightly grease 9×13 inch baking dish.
Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.

Makes 8 servings

Source: Allrecipes /LyShanya Davis

This casserole was a quick and simple fix that the boys loved. I did not alter the original recipe.

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