Shelly's Recipe

MEXICAN BREAKFAST BAKE

Category: Breakfast Casseroles

1 cup chopped onion, green bell pepper and diced ham
1 1/2 cups shredded Monterey jack cheese
1 (4 oz) can diced green chilies, drained
4 cups hash brown potatoes
6 eggs
1/2 cup half & half
1/2 tsp salt and pepper
Salsa, sour cream, avocado slices, chopped cilantro

Preheat oven to 375. Spray 13x9 inch baking pan with cooking spray.

Spray medium skillet with cooking spray; cook onion and peppers until soft. Place mixture in large bowl; add ham, cheese, green chilies and potatoes, stirring until well combined. Press into prepared pan.

In medium bowl, whisk eggs, half & half, salt and pepper; carefully pour over potato mixture. Bake 45-50 minutes or until filling is set and top is golden brown. Loosen sides from pan, and unmold onto serving platter. Serve with salsa, sour cream, avocado slices and chopped cilantro, as desired. Serves 6-8