Pimiento-Cheese Breakfast Casserole

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1 block (8 oz) sharp cheddar cheese, shredded

½ cup mayonnaise

2 jars (4 oz each) diced pimiento peppers, well drained

1 can (4.5 oz) chopped green chilies

½ cup thinly sliced green onions

2 tablespoons finely chopped jarred pickled jalapeño chilies

2 teaspoons Worcestershire sauce

¼ teaspoon ground red pepper (cayenne), if desired

10 eggs

1 package (20 oz) refrigerated shredded hash brown potatoes

2 cups chopped cooked ham


1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

2. In large bowl, beat cheese, mayonnaise, pimiento peppers, green chilies, green onions, jalapeño chilies, Worcestershire sauce and ground red pepper with electric mixer on medium speed 1 to 2 minutes or until creamy.

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.

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.

Bon Appetit!

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