Sunday Brunch Casserole

Posted by ZetaLSU on Jan 05, 2008


  • ½ cup vegetable oil, divided 
  • 2 cups (about ¼ lb.) ham, cubed
  • 1 red bell pepper, diced  
  • ¼ cup sliced green onion
  • 6 to 8 eggs   
  • salt and pepper to taste
  • 1 cup (4 oz.) shredded cheddar cheese
  • 1-30oz. bag frozen hash brown shredded potatoes


Heat ¼ cup vegetable oil in large, non-stick skillet over medium heat.  Add half of the potatoes, cook to desired color and crispness, stirring only when bottom potatoes are golden brown.  Spread potatoes in greased 9X13-inch baking dish; bake at 425 degrees while cooking remaining potatoes.  Combine and season potatoes; stir in ham, red pepper, green onion and cheddar cheese.  Spread in baking dish and make indentations for eggs.  Break an egg into each indentation.  Return casserole to oven and bake 14-18 minutes or until eggs are set.  Season eggs. 

To Make Ahead:  Cover and refrigerate casserole after combining potatoes with other ingredients and making indentations for eggs.  Bake uncovered at 425 degrees for 20 minutes.  Break eggs into indentations; bake 14-18 minutes until eggs are set.