• 15
    Minutes
    Prep Time
  • 25
    Minutes
    Cook Time
  • 8
    Servings

Nutritional Information

Per serving: 286 calories, 16.2g fat (6.9g sat. fat), 224mg cholesterol, 18g carbohydrate, 1056mg sodium, 1.8g fiber, 17.6g protein.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Denver Omelet Hashbrown Bake

INGREDIENTS

  • 1 carton (4.2 oz.) Hungry Jack® Premium Hashbrown Potatoes
  • 1 chopped onion, about 1-1/2 cups
  • 1 diced green bell pepper, about 1 cup
  • 8 eggs
  • 1/2 cup whole or 2% milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup diced cooked ham
  • 1 teaspoon salt

INSTRUCTIONS

  1. Heat oven to 450°. Spray a 9 x 13-inch pan with cooking spray.
  2. Fill hashbrown carton to fill line with hot water. Let stand 12 minutes. Drain well.
  3. Heat a skillet over medium heat and add the butter. Once butter melts, add the onion and bell pepper and cook for 5 minutes.
  4. Whisk together eggs and milk in a large mixing bowl. Add salt, potatoes, cheese, ham and vegetables and mix to combine. Transfer mixture to the prepared baking pan.
  5. Bake for 20 minutes, or until cooked through and starting to brown.

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