Western Omelet Breakfast Casserole
Western Omelet Breakfast Casserole is filled with eggs, mushrooms, peppers, onions, ham and cheese. Can be made ahead of time. This is one of my FAVORITE breakfast casseroles!
- 3 cups frozen shredded hash browns
- 4 oz chopped mushrooms
- 1 small green bell pepper, diced
- 1/2 cup diced onions
- 1 cup cubed fully cooked ham
- 1 cup shredded Monterey Jack and Cheddar cheese
- 4 eggs
- 1 can (12 oz.) evaporated milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Heat a skillet over medium heat. Spray with non-stick cooking spray.
Add mushrooms, peppers and onions to the skillet. Stir and cook until tender, about 4-5 minutes. Set aside.
Cover the bottom of an 8-inch square baking dish with hash browns.
Top with vegetable mixture, ham and cheese.
Whisk eggs, milk, salt and pepper. Pour over the top.
Cover dish and refrigerate for several hours up to overnight.
When ready to cook, remove from refrigerator. Preheat oven to 350 degrees F. Bake uncovered for 50-60 minutes.
Calories: 249kcal | Carbohydrates: 22g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 140mg | Sodium: 545mg | Potassium: 466mg | Fiber: 2g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 19.6mg | Calcium: 181mg | Iron: 1.9mg