This is another good recipe from Brianna May’s BiteswithBri.com website, where she shares her versions of “elevated comfort food”. At holiday time I’m always on the lookout for delicious breakfast items that can be made ahead and feed a crowd, and this fits the bill. I gave it a test run this morning with my Mah Jongg group and it passed with flying colors. With eggs, sour cream, cream, cheese and hash browns it’s a creamy, rich and flavorful special occasion meal. There is lots of room for substitutions to suit your taste; sausage instead of ham for instance. I did make it the night before and love the convenience of that. It definitely serves 12, and maybe even more. I was concerned the two tablespoons of hot sauce might make it too spicy, but it just adds flavor. I served it with salsa and sliced avocado on the side. So happy to have all these leftovers!
1 Tbs. avocado oil ( I used olive oil)
1 pound good quality ham, diced
1 bell pepper, diced finely
1 small yellow onion, diced finely
1 tsp. EACH Italian seasoning, garlic, cumin and smoked paprika
3/4 tsp. Morton kosher salt
fresh cracked black pepper
10 large eggs
1 cup heavy cream
3/4 cup full fat sour cream ( I used low fat)
2 Tbs. hot sauce
8 ounces (2 cups) sharp cheddar cheese, grated
4 cups (12 ounces) frozen shredded or diced hash browns (thawed, rinsed and patted dry)
Add the oil to a large skillet. Over medium heat, sauté the ham until it browns. Remove it from the pan.
Add the onion and pepper to the pan. Sauté for about 5 minutes or until softened. Add the Italian seasoning, garlic, cumin, smoked paprika, 1/4 tsp. of the salt, and pepper. Sauté for 1-2 minutes until fragrant. Add a splash of water to deglaze the pan and lift all of the brown bits from the bottom. Reduce until the water has evaporated. Remove and set aside to cool.
In a large bowl, whisk together the remaining salt, eggs, cream, sour cream, and hot sauce until well combined. Fold in the cooled ham, onions and peppers, cheese and hash browns.
Lightly grease a 9X13″ baking dish. Transfer the egg mixture to the dish. Cover and refrigerate overnight or bake immediately. Bake for 50-60 minutes. The center should be barely wobbly and the edges should be set. The internal temperature should be 160 degrees. Serves 12.
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