Ultimate Breakfast Casserole Recipe

Ingredients
<br>- 3  eggs, beaten
<br>- 1 pinch ground black pepper
<br>- 1 (10.75 ounce) can condensed cream of chicken soup
<br>- 16 ounces sour cream
<br>- 1 (2 pound) package frozen hash brown potatoes, thawed
<br>- 2 cups cooked ham, cubed
<br>- 1  onion, chopped
<br>- ¾ cup shredded Cheddar cheese
<br>- ¼ cup butter, melted
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
<br>step 2: Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
<br>step 3: Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.
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Ingredients
- 3 eggs, beaten
- 1 pinch ground black pepper
- 1 (10.75 ounce) can condensed cream of chicken soup
- 16 ounces sour cream
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 2 cups cooked ham, cubed
- 1 onion, chopped
- ¾ cup shredded Cheddar cheese
- ¼ cup butter, melted

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
step 2: Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
step 3: Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.

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