BREAKFAST HASH BROWN QUICHE

Breakfast Hash Brown Quiche image

Provided by Sweet Chef Shelly

Time 1h20m

Yield 1 9x13 casserole, 10 serving(s)

Number Of Ingredients 9

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1 (30 ounce) package frozen hash browns
1 1/2 cups 97% fat free cooked ham
1 1/2 cups shredded colby-monterey jack cheese
12 large eggs
1/2 cup heavy cream
1 cup 1% low-fat milk
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 350*. Break up chunks of hashbrowns and place in a 9" x 13" casserole dish. Spray top of hashbrowns with cooking spray. Bake for 20 minutes. While hashbrowns are baking, prepare ham and cheese. In a separate bowl, add eggs, cream, milk, onion powder, salt, and pepper. Use an electric mixer and beat for 1 minute. When hashbrowns are done, sprinkle ham evenly on top of hashbrowns, then sprinkle cheese evenly on top of the ham. Pour egg mixture all over and put back in oven for 25 minutes. Pull casserole out and put aluminum foil loosely over top so that it doesn't brown too much. Put back in oven for an additional 15 minutes. Let set for 15 minutes and serve.

Nutrition Facts : Calories 444.6, Fat 29.1, SaturatedFat 13.1, Cholesterol 305.4, Sodium 463.9, Carbohydrate 26.3, Fiber 1.7, Sugar 3.2, Protein 20.9