For this breakfast casserole, I simply grabbed what I had on hand: eggs, frozen hashbrowns, leftover ham,a green pepper, an onion and some cheese. It was a very hearty breakfast and gave the shivering children something to warm their insides...along with the mug of hot chocolate they all drank.
1 24 ounce bag shredded hashbrowns
2 cups chopped ham
1 green pepper, chopped1 onion, chopped
1 pound Velveeta (or other shelf stable solid cheese product), cubed
In a skillet, saute the green pepper and onion in a little bit of oil. When soft, combine with remaining ingredients in a large greased casserole or a 9X13 pan. Bake for 1 hour at 350 degrees or until browned and bubbly...but not burned. Tweet