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Pimiento-Cheese Breakfast Casserole
Pimiento-Cheese Breakfast Casserole
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Prep Time:
20 minutes
Total Time:
1 hour 25 minutes
Southern-style Pimiento Cheese Breakfast Casserole: A delightful twist on a classic dish, perfect for a special morning gathering.
Ingredients:
  • 1 block (8 oz) sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 2 jars (4 oz each) diced pimientos, well drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 8 medium green onions, thinly sliced (1/2 cup)
  • 2 tablespoons finely chopped jarred pickled jalapeño chiles
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon ground red pepper (cayenne), if desired
  • 10 eggs
  • 1 package (20 oz) refrigerated shredded hash brown potatoes
  • 2 cups chopped cooked ham
  • Chopped Italian (flat-leaf) parsley, if desired
Instructions:
  • Preheat your oven to 350°F and generously spray a 13x9-inch (3-quart) baking dish with cooking spray.
  • In a spacious bowl, combine pimiento cheese ingredients and beat with an electric mixer on medium speed for 1 to 2 minutes until creamy.
  • In a separate large bowl, whisk the eggs and combine them with the pimento cheese mixture. Mix in the potatoes and ham until evenly combined. Transfer the mixture to a baking dish.
  • Bake for 43 to 48 minutes until edges are golden brown and center is set. Allow to rest for 15 minutes, then sprinkle with parsley before serving.

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