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 together at either my house or my mother’s house.  My four young children are always very eager to begin looking for hidden eggs filled with little toys or treats while the women of our family get busy cooking in the kitchen.


Ingredients
  • 1 (30 oz.) bag Ore-Ida Shredded Hash Brown Potatoes, thawed completely
  • 1 (14 oz.) bag broccoli florets, thawed completely
  • 1/2 lb. 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 of shredded Pepper Jack cheese, divided
  • 2 cups of shredded Sharp Cheddar cheese, divided
  • 2 Tbsp. butter
  • 12 eggs
  • 3/4 cup 2 % fat or higher milk
  • 3/4 cups sour cream
  • 1 Tbsp. dried parsley
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
Instructions
  1. Preheat your oven to 350 degrees.
  2. Saute the red pepper, onion and garlic in 2 Tbsp. butter until softened about 5 minutes.
  3. Set aside.
  4. visit POTATO, BROCCOLI & PEPPER JACK EGG CASSEROLE http://www.cozycountryliving.com/ for full instructions

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