Denver Omelette Hashbrown Casserole (Print Version)

# Ingredients:

01 - Cooking spray.
02 - 1 tablespoon vegetable oil.
03 - 2 ham steaks (8-ounce each), cut into 1/2-inch pieces.
04 - 1 medium yellow onion, chopped.
05 - 1 medium green bell pepper, chopped.
06 - 1 package (16-ounce) frozen shredded hash browns, thawed.
07 - 4 ounces sharp pepper Jack cheese, shredded.
08 - 2 teaspoons kosher salt.
09 - 1/2 teaspoon black pepper.
10 - 8 large eggs.
11 - 1 cup whole milk.
12 - 3/4 cup sour cream.
13 - 2 teaspoons hot sauce.
14 - 2 ounces sharp Cheddar cheese, shredded.

# Instructions:

01 - Heat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
02 - Heat oil in a large pan. Cook ham, onion, and pepper until ham browns and onions turn clear, about 10 minutes.
03 - Combine hash browns, pepper Jack, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Spread in dish. Top with ham mixture.
04 - Whisk eggs, milk, sour cream, hot sauce, and remaining seasonings. Pour over ham layer. Top with cheddar cheese.
05 - Cover with foil and bake 40 minutes. Uncover and bake 20 more minutes until set. Rest 10 minutes before serving.

# Notes:

01 - Can be assembled 12 hours ahead and refrigerated.
02 - Great for feeding a crowd.
03 - Leftovers reheat well.

Back