Breakfast Casserole

INGREDIENTS:
3 eggs, beaten
1 pinch ground black pepper
1 (10.75 ounce) can condensed cream of chicken soup
16 ounces sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups cooked ham, cubed
1 onion, chopped
3/4 cup shredded Cheddar cheese
1/4 cup butter, melted

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
3. Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.