Nutrition Information

Calories	389 cals
Total Fat	22 g
Cholesterol	173 mg
Dietary Fiber	2 g
Sodium	1122 mg
Protein	22 g
Total Carbohydrate	25 g

Hashbrown Breakfast Bake

Ingredients

• 5 cups frozen shredded hashbrowns, thawed
• 3 cups chopped cooked ham
• 1 chopped green bell pepper
• 3 cups shredded Mexican cheese blend
• 5 eggs
• 1 1/4 cups Daisy Brand Sour Cream , divided usage
• 1 cup milk
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 3/4 cup Pico de Gallo

Directions

Heat the oven to 350°F. Grease 13x9-inch baking dish or spray with cooking spray. Mix potatoes with ham, bell pepper, and 2 cups cheese in a medium bowl. In another medium bowl, whisk together eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder; mix with potato mixture. Pour into the baking dish. Bake 35 minutes; sprinkle with remaining cheese. Bake 15 to 20 minutes or until potatoes are tender and knife inserted in center comes out clean. Top each slice with servings with Pico de Gallo and remaining sour cream.