Cheesy Ham Breakfast Casserole

Progresso® panko bread crumbs add a crispy coating to these hearty wedges packed with hash browns, ham and cheese. MORE+ LESS-

By Betty Crocker Kitchens

July 28, 2011

Casserole

eggs

3/4

cup milk

1/2

cup chives-and-onion cream cheese spread (from 8-oz container)

1/2

teaspoon ground mustard

1/4

teaspoon salt

1/8

teaspoon pepper

cups refrigerated southwest-style shredded hash brown potatoes (from 20-oz bag)

cup shredded Cheddar cheese (4 oz)

1/4

cup diced red bell pepper

2/3

diced cooked ham (from 8-oz package)

1/2

cup Progresso™ panko crispy bread crumbs

1/4

cup shredded Parmesan cheese (1 oz)

tablespoon butter, melted

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1

Grease 8- or 9-inch square baking dish with butter or cooking spray.
2

In large bowl, beat eggs, milk and cream cheese until well blended. Stir in mustard, salt, pepper, potatoes, Cheddar cheese, bell pepper and ham. Pour mixture into baking dish. Cover; refrigerate 4 hours or overnight.
3

Heat oven to 350°F. Uncover baking dish. Bake 40 minutes. In small bowl, combine topping ingredients. Sprinkle over casserole. Bake 10 to 15 minutes longer or until set and top is golden brown. Cut into 6 squares and cut each square in half diagonally.

Refrigerated hash browns are a great fit for this recipe, although frozen hash browns may be used. If using frozen potatoes, make sure you thaw and pat them dry before using.