Potato, Broccoli & Pepper Jack Egg Casserole - Lissas Loves | Food Network Skip to content Skip to sidebar Skip to footer

Potato, Broccoli & Pepper Jack Egg Casserole

Easter is only a week away and in the next few days, I am going to be sharing with you some of my family’s favorite Easter traditions. I thought I would start with Brunch. Our family’s Easter Brunch is something that everyone looks forward to. After celebrating mass on Easter Sunday each year
Potato, Broccoli & Pepper Jack Egg Casserole. Let the family smell this baking in the oven on a Saturday morning. The kitchen will be full of sleepyheads finding their way to that aroma instantly:)
  • 1 (30 oz.) bag Ore-Ida Shredded Hash Brown Potatoes, thawed completely
  • 1 (14 oz.) bag broccoli florets, thawed completely
  • 1/2 lb. good quality deli ham, chopped small
  • 1/2 large red pepper, chopped small
  • 1/2 large onion, chopped small
  • 1 clove of garlic, minced
  • 2 cups of shredded Pepper Jack cheese, divided
  • 2 cups of shredded Sharp Cheddar cheese, divided
  • 2 Tbsp. butter
  • 12 eggs
  • 3/4 cup 2 % fat or higher milk
  • 3/4 cups sour cream
  • 1 Tbsp. dried parsley
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper

  • Preheat your oven to 350 degrees.
  • Saute the red pepper, onion and garlic in 2 Tbsp. butter until softened about 5 minutes.
  • Set aside.
  • In an extra large mixing bowl, combine the potatoes, ham and 1 1/2 cups of each of the cheeses.
  • Evenly spread half of the potato mixture into a lightly greased 11 x 15 (5 qt.) baking dish.
  • If you do not have a casserole dish that large, you may divide it into two separate dishes.
  • Top the potato layer with the broccoli and then the red pepper mixture.
  • Cover the vegetables with the remaining potato mixture.
  • In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper.
  • Pour the egg mixture evenly over the casserole.
  • Sprinkle with dried parsley and top with the remaining cheese (1 cup total).
  • Bake covered with foil loosely for 30 minutes, then uncover and bake for another 30-35 minutes until the casserole is browned around the edges and the casserole does not appear to be runny.
  • Cooking time will vary depending on the size and shape casserole dish you use. I love to use a pretty round dish for special occasions, but it makes the casserole thicker- sometimes requiring at least 20 more minutes of cooking time, so use your judgement.
  • Remove from the oven and let cool and set for 10 minutes before serving.
  • May be served hot or at warm at about room temperature.
  • Store any left over casserole in the refrigerator.
  • Serves 10-12.
  • If you are making this ahead of time, prepare the casserole, cover and store in the refrigerator up to 24 hours. until you are ready to bake it. May require a few more minutes of baking time straight from the refrigerator.
  • Enjoy!