Sunday, January 3, 2010

Ham & Cheddar Hashbrown Bake

For our first Sunday brunch of the new year, Joan prepared this tasty, easy-to-make breakfast.

3 cc. frozen shredded hashbrowns, thawed
1/3 c. butter, melted
1 c. cooked ham, diced
1 c. shredded Cheddar cheese
1/4 c. green pepper, chopped
2 eggs
1/2 c. milk
salt and pepper to taste

Press hashbrowns between paper towels to remove excess moisture. Press into the bottom and up the sides of an ungreased 9" round baking pan; drizzle with butter. Bake at 425 degrees for 5 minutes. Combine ham, cheese and green peppers; pour over the bked crust. In a small bowl, beat eags, milk, alt and pepper; pour over ham mixture. Bake at 350 degrees for 25 to 30 minutes or until center tests done. Let stand 10 minutes before slicing. Makes 6 servings.

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