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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