Every once in a while we like to have breakfast for dinner. It's usually waffles or pancakes and on occasion a skillet but I really don't make egg dishes all that often. I was browsing recipes on the food network and came across this breakfast casserole recipe. It looked pretty easy but I did tweak it a little. I used Rotel for a little spice and it was much easier than chopping my own peppers and tomatoes. It was delicious with just enough heat to give it a little umph!
Western Omelette Casserole
Adapted From Food Network Kitchens
3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
2 Cups Diced Ham
1 can Rotel
1 1/2 Cups Milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups grated Cheddar
In a large mixing bowl, combine the milk, eggs, salt, and pepper, briskly to blend.
To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Add Rotel and then diced ham. Pour the milk and egg mixture over these layers. Lastly add the cheddar cheese. I reserved 1/2 cup of the cheddar cheese to add to the casserole during the last 10 minutes of cooking.
Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.