Denver Omelet Hashbrown Casserole

There's nothing quite like a hot Denver omelet freshly made in a skillet, complete with ham, cheese, and bell peppers. However, making omelets for a crowd is not always practical. That's where this Denver omelet hashbrown casserole comes in – it's an easy, satisfying breakfast that can be assembled ahead of time or made on the spot. Using frozen hash browns and leftover ham, this casserole is perfect for feeding a crowd or enjoying as a weekday breakfast.

Ingredients:

2 tablespoons of oil
2 cups of cooked ham, diced
1 onion, chopped
1 bell pepper, chopped
1 package of frozen shredded hash browns (30-32 oz)
1 1/2 cups of shredded pepper Jack cheese
2 teaspoons of salt, divided
1/2 teaspoon of black pepper, divided
8 large eggs
1 cup of milk
1/2 cup of sour cream
1 tablespoon of hot sauce
1 cup of shredded Cheddar cheese

Directions:

Preheat the oven to 375°F (190°C).
In a large nonstick skillet, heat the oil over medium-high heat. Add the ham, onion, and bell pepper and cook, stirring occasionally, until the ham starts to brown and the onions are translucent, about 10 minutes. Set aside.
In a large bowl, combine the hash browns, pepper Jack cheese, 1 1/2 teaspoons of salt, and 1/4 teaspoon of black pepper.
Spoon the hashbrown mixture evenly into a 9x13 inch baking dish.
Top the hash browns evenly with the ham mixture.
In a separate large bowl, whisk the eggs, milk, sour cream, hot sauce, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon of black pepper until combined.
Carefully pour the egg mixture over the ham mixture.
Sprinkle the Cheddar cheese over the top of the casserole.
Cover the casserole with aluminum foil.
Bake for 40 minutes.
Remove the foil and bake for an additional 20 minutes or until the center is set and the ham starts to brown.
Let the casserole stand for 10 minutes before serving.