Easy Breakfast Casserole With Jalapenos 

COOKRITA

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[{"selector":"#anim-83a35a01-899e-45c0-8a0d-4bffaddef28e","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] This Breakfast Casserole has all the best things one breakfast should have - ham, hash browns, bell peppers, cheese, and plenty of aromatics make which makes it a truly wonderful one-dish meal. Learn more

Spray an 8 x 11 inch or a square baking dish (9 x 9 inch) with non-stick cooking spray.

Add shredded hash browns to the bottom of the prepared dish. Spread out evenly with a spatula.

Top with diced ham, bell pepper, green onion, and jalapeno. You can sprinkle cheese on top or stir it into the potato mixture.

In a medium bowl, whisk together eggs, evaporated milk, and spices. Pour the egg mixture over the casserole.

Cover with plastic wrap and chill in the fridge overnight. Take out from the fridge and bring to room temperature (about 30 minutes before baking)

In a preheated oven to 350 degrees F, bake this hearty breakfast casserole for 50-55 minutes.

The center should be fully cooked and tested with a toothpick. It should not be liquid.

Remove from oven and let sit for 10 minutes before serving. Garnish with parsley and slice into portions.

Full Recipe & TIPS:

COOKRITA