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Pimiento-Cheese Breakfast Casserole

Betty Crocker Kitchens
Updated Sep 20, 2018
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Made easy with refrigerated hash brown potatoes, this breakfast casserole gets its touch of heat from a homemade pimiento cheese that’s irresistibly good.

Pimiento-Cheese Breakfast Casserole

  • Prep Time 20 min
  • Total 1 hr 25 min
  • Servings 8
  • Ingredients 12
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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

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Step 
    2
    In large bowl, beat cheese, mayonnaise, pimiento peppers, green chiles, green onions, jalapeño chiles, Worcestershire sauce and ground red pepper with electric mixer on medium speed 1 to 2 minutes or until creamy.
  • Step 
    3
    In another large bowl, beat eggs with whisk; stir in cheese mixture. Add potatoes and ham to bowl; stir until well mixed. Transfer mixture to baking dish.
  • Step 
    4
    Bake 43 to 48 minutes or until edges are golden brown and center is set. Let stand 15 minutes; top with parsley before serving.

Nutrition

280 Calories
18g Total Fat
23g Protein
5g Total Carbohydrate
3g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Ground red pepper may be left out of the pimiento cheese mixture for more mild taste preferences.
  • tip 2
    Shredding your own block cheese makes it easier to blend into a creamy pimiento cheese.
  • tip 3
    Use up your leftover cooked ham in this breakfast casserole.
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