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Farmer's Omelette Casserole

3 cups frozen hash brown potatoes
18 large eggs, beaten
2 cups chopped cooked ham
1 cups chopped ripe tomato - divided use
1 cup chopped green bell pepper - divided use
cup chopped onion
1 cups shredded cheddar/Monterey Jack cheese


Preheat oven to 325. Cook potatoes according to package directions and drain well. Combine potatoes, eggs, ham, 1 cup tomato, cup bell pepper, and onion in a large blow and stir well. Pour mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake, uncovered for 40 minutes. Top with remaining cup tomato and cup bell pepper. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese melts.
Yield: 12 Servings