Loaded Baked Potato Breakfast Casserole

  • 1 cup Shamrock Farms Sour Cream
  • 1 cup Shamrock Farms Cottage Cheese
  • 6 cups shredded hash brown potatoes
  • 2-3 cups diced ham (* or other meet of your choice)
  • 2-3 cups baby broccoli florets, chopped
  • 2 cups shredded cheddar cheese, divided
  • 2 tablespoons green onions, sliced (approximately 3 green onions)
  • 1 dozen eggs
  • salt and pepper
Cooking instructions
  1. Preheat oven to 350 degrees.
  2. Grease 13×9 pan, layer bottom of pan with potatoes. Season with salt & pepper. Place in oven to cook (about 10 minutes) while you prep the other ingredients.
  3. In a large mixing bowl, combine ham, broccoli, Shamrock Farms Cottage Cheese, green onions, 1 cup shredded cheese, and ½ cup Shamrock Farms Sour Cream. Stir to combine.
  4. Remove potatoes from the oven. Dump mixture over potatoes in pan and stir to combine mixture with potatoes.
  5. In empty mixing bowl then, whisk the eggs with sour cream until well combined.
  6. Pour eggs over the mixture in the pan. Let the eggs soak in to the mixture for just a minute.
  7. Top with remaining shredded cheese.
  8. Bake for approximately 45 minutes until eggs are cooked through.
  9. Serve and enjoy!