Ashley Batey's family Thanksgiving recipe

Ashley Batey: Breakfast casserole

Breakfast casserole

Ingredients:

1-2 Tbsp butter or olive oil
2-3 cups frozen diced potatoes (fresh can also be used) If using frozen, these do not need to thaw first.
½ red bell pepper, diced
½ green bell pepper, diced
1 small onion, diced
6 oz. ham steak, diced
1 c an hatch green chiles
1 an evaporated milk
6 eggs
½ tsp. black pepper
1 8 oz. pkg shredded cheese
1 tbsp. sriracha


Preheat oven to 350°. Grease a 9 x 13 baking dish. Add potatoes to bottom of baking dish. Set aside.

Sautee peppers and onion in butter or oil over medium heat. When finished, onions should be translucent, not brown. About 4- 5 minutes. Remove from heat and set aside.

Beat eggs, then whisk in evaporated milk, pepper and sriracha.

Add hatch chiles to dish on top of potatoes. Then add pepper and onion mix. Next, add ham. Then sprinkle cheese evenly over the top.  Finally add egg mixture.

Bake for 60-75 minutes at 350°.

Once out of oven this will need to sit and cool for at least 30 minutes.
 

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