Hashbrown Breakfast Bake

• 5 cup shredded hashbrowns,thawed
• 3 cup chopped, cooked ham
• 1 medium chopped, green bell pepper
• 3 cup shredded mexican cheese blend
• 5 eggs
• 1 1/4 cup sour cream, divided usage
• 1 cup milk
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp onion powder
• 3/4 cup pico de gallo

1. Preheat oven to 350F
2. Grease 13x9-inch baking dish
3. Mix potatoes with ham, bell pepper, and 2 cups cheese in a medium bowl.
4. In another bowl, whisk together eggs, 1 cup sour cream, milk, organo, salt, chili powder, and onion powder; mix with potato mixture.
5. Pour into baking dish.
6. Bake 35 minutes; sprinkle with remaining cheese.
7. Bake 15 to 20 minutes or until potatoes are tender and knife inserted in center comes out clean.
8. Top with pico de gallo & sour cream.

shredded hashbrowns, green bell pepper, mexican cheese, eggs, sour cream, milk, oregano, salt, chili powder, onion, pico de gallo

Taken from cookpad.com/us/recipes/332447-hashbrown-breakfast-bake (may not work)