Ultimate Breakfast Casserole

Breakfast Casserole - Breakfast and Brunch

The ultimate quick and easy breakfast casserole when feeding guests or when you want to impress!

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Ultimate Breakfast Casserole

Ingredients

3 eggs

beaten

1 pinch ground black pepper

1 (10.75 ounce) cancondensed cream of chicken soup

16 ounces sour cream

1 (2 pound) package frozen hash brown potatoes

thawed

2 cups cooked ham

cubed

1 onion

chopped

¾ cup shredded Cheddar cheese

¼ cup butter

melted

Cindy's Breakfast Casserole

Breakfast and Brunch

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 2

Season beaten eggs with pepper; pour into baking dish. In a large bowl combine soup sour cream hash browns ham onion and cheese. Mix thoroughly and pour over eggs.

Step 3

Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes until golden.

Nutritional Information

Ultimate Breakfast Casserole

Servings Per Recipe:8

Calories: 444

% Daily Value *

Protein: 16.7g 33%

Carbohydrates: 26.7g 9%

Dietary Fiber: 2.1g 9%

Sugars: 1.3g

Fat: 37.1g 57%

Saturated Fat: 19.1g 95%

Cholesterol: 142.7mg 48%

Vitamin A Iu: 1559.2IU 31%

Niacin Equivalents: 4.8mg 37%

Vitamin B6: 0.2mg 13%

Vitamin C: 23.5mg 39%

Folate: 21.1mcg 5%

Calcium: 173mg 17%

Iron: 1.9mg 10%

Magnesium: 20.3mg 7%

Potassium: 804.5mg 23%

Sodium: 922.5mg 37%

Thiamin: 0.3mg 27%

Calories From Fat: 334.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.