For a simple side dish, seasoned delicata squash rings are baked.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 1 medium onion, chopped
- 5 cups shredded hash brown potatoes
- 3 cups diced ham
- 2 cups shredded taco-flavored cheese
- 1 (7 ounce) can diced green chile peppers
- 8 large eggs
- 1 cup milk
- 1 cup sour cream
- 1 teaspoon taco seasoning mix, or more to taste
- 1 cup shredded Mexican blend cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray.
- Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan.
- Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end.
- Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.
Nutrition Facts
| Calories | 528 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 271 mg |
| Dietary Fiber | 2 g |
| Protein | 30 g |
| Saturated Fat | 21 g |
| Sodium | 1393 mg |
| Sugars | 3 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for a family brunch and it was well received. As per recipe it is lightly flavoured, so good for those who don’t like much kick. Then you can personalize with salsa, hot sauce, guacamole, etc. will make again. Definitely need to use a larger pan for this – I used a smaller one so it was quite deep and that affected the cooking time. Next time will keep it keep it to a thinner layer, as in the photo. I served with sour dough bread, which went nicely.
Came out great. I added jalapeños for a little more spice and it was good
This is a good recipe for a mildly spicy breakfast casserole. The recipe doesn’t specify whether the shredded potatoes should be frozen or fresh. I used frozen potatoes, but added them to the skillet with the onions and a little olive oil and browned them first. Once the onions were soft and the potatoes browned, I turned off the heat and I added the ham, and the chilies to the skillet as well. I seasoned this with a little salt and pepper then put into the prepared casserole dish. I only used a Mexican blend shredded cheese and layered this cheese evenly over the potato mixture. I then mixed the eggs, milk, sour cream, and the taco seasoning and poured it evenly over the cheese. Baked it in a bit higher oven (375 degrees F) for about 40 minutes or until the eggs were set and puffy. I didn’t add any additional cheese to the top for my own personal preference. I think this casserole would be awesome with sausage or bacon in place of the ham too! When I make it next time, I will definitley up the amount of taco seasoning in the egg mixture.