Bacon, Ham, Egg & Hash Brown casserole
1 lb. bacon, chopped
2 cups ham, diced
1 medium onion, chopped
1 (30 oz.) bag frozen southern-style diced hash browns, thawed, patted dry
2 cups shredded Cheddar cheese
¼ cup grated Parmesan cheese
9 large eggs
½ cup heavy cream
¾ cup milk
1 (8 oz.) container sour cream
1 teaspoon salt
1 teaspoon ground mustard
¼ teaspoon pepper
½ cup panko bread crumbs
2 tablespoons butter or margarine, melted
Heat oven to 350-degrees F. Spray a 9 x 13” baking dish with cooking spray.
In a large skillet, cook chopped bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels.
In a large bowl, toss bacon mixture, ham, shredded hash browns, and cheeses. Spoon into baking dish. In the same bowl, beat eggs, heavy cream, milk, sour cream, salt, mustard and pepper with a fork or wire whisk until well blended. Pour over the potato mixture in baking dish.
Bake, uncovered, 35 minutes. In a small bowl, mix together panko bread crumbs and melted butter or margarine. Remove casserole from oven and sprinkle crumbs evenly over the top of casserole. Return to oven and bake an additional 10-15 minutes longer, or until knife inserted in center comes out clean. Remove from oven and let rest 10 minutes before serving.