Low Carb eating at it’s best! Yummy Bacon and Broccoli Hash Brown Casserole worth waiting for!
8 strips of bacon, chopped
1 C. deli ham, chopped
1 med. onion, chopped
4 C. frozen shredded hash browns (no need to thaw)
12 oz. bag frozen broccoli cuts (I used a bag of steamable)
1 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt
8 oz. shredded extra sharp cheddar cheese
6 large eggs
1/2 C. whipping cream
Place the chopped bacon in a skillet and cook until it is crisp, remove from the skillet and drain on a paper towel, drain off all but 1 T. of the bacon grease. Add the onion and frozen hash browns to the skillet and cook for 4-5 minutes over med. high heat until tender. Meanwhile, steam the broccoli for 4 minutes to soften, set aside. In a mixing bowl, add the ham and cooked bacon. Once the hash browns are tender, add them to the bowl. Stir in the steamed broccoli and seasonings. Combine well. In another bowl, whisk together the eggs and cream. Spoon half of the hash brown mixture into a 2.5 qt. baking dish and pour half of the egg mixture over it. Sprinkle half of the cheese over the top. Repeat with remaining hash brown mixture, eggs and cheese. Bake, uncovered, in a 375 degree oven for 45-50 minutes or until the center is set.
Janet’s Appalachian Kitchen
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