Ingredients
- 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
Directions
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- 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.
- 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.
- Bake 43 to 48 minutes or until edges are golden brown and center is set. Let stand 15 minutes; top with parsley before serving.