Western Omelet Bake
Packed full of goodness this Western Omelet Bake is a hearty delicious breakfast that whips up in under and hour and serves a crowd!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8 people
- 1 24oz. bag hashbrowns, thawed
- Vegetable oil
- 1 green pepper diced
- 1 onion diced
- 1 red pepper diced
- 1 cup mushrooms sliced
- 1 cup ham diced
- 10 eggs
- 1/3 cup milk
- 2 tsp hot sauce
- 1 cup shredded cheddar cheese
- Salt and pepper
Preheat oven to 375.
In skillet saute your veggies in oil until tender.
In large bowl whisk together your eggs, milk, hot sauce and salt and pepper. Then add in your vegetables and ham.
In 9"x13" baking dish sprayed with cooking spray press your thrawed hashbrowns unti they cover the bottom of pan.
Pour your egg mixture over hashbrowns and sprinkle with cheese and more salt and pepper.
Bake for about 45 minutes or until center is set and cheese is melted.
Serve with additional hot sauce if desired.
Calories: 200kcal | Carbohydrates: 4g | Protein: 15g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 231mg | Sodium: 411mg | Potassium: 268mg | Fiber: 0g | Sugar: 2g | Vitamin A: 975IU | Vitamin C: 33.1mg | Calcium: 149mg | Iron: 1.4mg