The ultimate quick and easy breakfast casserole when feeding guests or when you want to impress!
Ingredients
- eggs: 3 piece (beaten)
- pinch ground black pepper: 1 piece
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- ounces sour cream: 16 piece
- frozen hash brown potatoes: 1 pack (2 pound pack, thawed)
- ham: 2 cups (cubed, cooked)
- onion: 1 piece (chopped)
- cheddar cheese: 0.75 cup (shredded)
- butter: 0.25 cup (melted)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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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.
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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.
