Ham, Hash brown & Cheese Breakfast Bake
1 tablespoon vegetable oil
2 cups cooked, diced ham
1 medium onion, diced
1 medium red bell pepper, cored, seeded, and diced
¾ teaspoon Kosher salt, divided
1 (30 oz.) bag frozen shredded hash brown potatoes
10 large eggs
1 cup sour cream
1 cup whole or 2% milk
2 tablespoons Dijon mustard
2 cups shredded cheddar cheese
¼ teaspoon ground black pepper
Preheat oven to 375-degrees. Lightly coat a 9 x 13-inch baking dish with cooking spray, set aside.
Heat the oil in a large frying pan. Add onion, bell pepper and ¼ teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Transfer the mixture to the baking dish, add the ham, potatoes, and stir to combine, and spread into an even layer.
Whisk eggs in a large bowl. Add the sour cream, milk, mustard, cheese, remaining ½ teaspoon salt, and pepper and whisk to combine. Pour over the mixture in baking dish.
Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Remove from oven and let cool 10 minutes before slicing.
(You can make this ahead of time, cover with plastic wrap, and store in the refrigerator overnight. Let sit at room temperature for 20-30 minutes before baking).