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Ingredients
  • 12 large eggs
  • ½ cup milk
  • ½ cup sour cream
  • ½ tsp. pepper
  • ½ tsp. dried dill weed
  • 1 to 2 cups shredded cheese (I used a mixture of cheddar and Monterrey jack)
  • 1-½ cups ham, cubed or chopped (I used a good quality lunch meat)
  • Salt to taste (I didn't add much because the ham made it salty enough)
  • 2 green onion, sliced thin (optional)
  • 1 ½ cups frozen shredded hash browns, partially thawed
Steps
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