Ham, Peppers, Onions & Cheese Breakfast Casserole
From: Jenn
3 c. hash browns, partially thawed
5 eggs
3/4 c. milk
4 oz. chive and onion cream cheese (I used 1/3 less-fat)
1/2 tsp. dry mustard powder
salt and pepper
3/4 c. diced ham
1/3 c. diced red bell pepper
1 c. shredded Cheddar or Monterey cheese
For Topping:
3/4 c. panko bread crumbs
1/4 c. grated Parmesan cheese
3/4 tsp. dried parsley
1/4 tsp. Johnny's Garlic Seasoning (or garlic powder)
1 Tbl. melted butter
Place hash browns in a greased 8x8-inch baking dish and season with a little salt and pepper. In a medium bowl, whisk together eggs and milk. Whisk in the cream cheese. It doesn't have to be completely smooth. Add the mustard powder, salt and pepper. Last, add the ham, red pepper and shredded cheese. Pour over hash browns and stir to combine. Cover with plastic wrap and refrigerate for at least four hours or overnight.
Remove plastic wrap and place casserole in a cold oven. Heat oven to 350 degrees and bake for 45 minutes. Meanwhile, combine all topping ingredients. Remove casserole from oven and sprinkle with topping. Return to oven and bake for 15 more minutes. If you want the topping to brown more, broil for a few minutes at the end. Remove from oven, cut into squares and serve. Serves: 4-6.
Jenn's Notes: I used square O'Brien hash browns (with onions and peppers). I served with additional chopped bell peppers and hot sauce.
