Name: Hash Brown And Egg Brunch Casserole
Yield: 4 servings
Ingredients: 4 Tbsp. butter; 1 chopped onion (medium size); 1 medium red bell pepper, chopped; 1 medium green bell pepper, chopped; 1 (24 oz.) pkg. frozen hash brown potatoes, thawed; 8 eggs; 1/2 c. heavy cream; 1 (4 oz.) can diced green chilies; 1/2 tsp. salt; 1/4 tsp. pepper; 2 c. shredded Monterrey Jack or Cheddar cheese

1

Preheat oven to 350u00b0.

2

In deep 9-inch skillet, melt butter over medium heat.

3

Add onion and peppers; cook until onion is softened. Add potatoes and cook, covered, over medium heat 5 minutes.

4

Beat eggs and cream together; stir in chiles, salt and pepper.

5

Pour over potato mixture.

6

Sprinkle cheese evenly over top.

7

Cover and bake 10 minutes.

8

Uncover and continue baking 15 to 17 minutes until set in center.

Hash Brown And Egg Brunch Casserole

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