Tuesday, July 29, 2008

Ham Breakfast Casserole

1 cup diced fully cooked ham (6 ounces)
2 packages shredded hashbrowns
1 medium green bell pepper, chopped (1 cup)
1 tablespoon instant chopped onion
2 cups shredded cheddar cheese (8 ounces)
1 cup original bisquick mix
3 cups milk
1.2 teaspoon pepper

1. Heat oven to 375 degrees. Grease rectangler baking dish, 13 x 9 x 2 inches.

2. Layer ham, potatoes, bell peppers, onion and 1 cup of cheese in dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into dish sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer tha 24 hours.

3. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.

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