adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pimiento-Cheese Breakfast Casserole
Pimiento-Cheese Breakfast Casserole
0 Likes
Prep Time:
20 minutes
Total Time:
1 hour 25 minutes
Effortless breakfast casserole with zesty homemade pimiento cheese using hash brown potatoes.
Ingredients:
  • 1 block (8 oz) sharp Cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 2 jars (4 oz each) diced pimiento peppers, well drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 cup thinly sliced green onions
  • 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 baking dish with cooking spray.
  • In a large bowl, use an electric mixer on medium speed for 1 to 2 minutes to whip together cheese, mayonnaise, pimiento peppers, green chiles, green onions, jalapeño chiles, Worcestershire sauce, and ground red pepper until smooth and creamy.
  • In a separate large bowl, whisk eggs and combine with cheese mixture. Mix in potatoes and ham until well combined. Transfer mixture to a baking dish.
  • Bake for 43 to 48 minutes until edges are golden brown and center is set. Allow it to rest for 15 minutes, then sprinkle with fresh parsley before serving.

Similar Recipes