INGREDIENTS
6 cups frozen, shredded hash brown potatoes
1½ cups shredded Jalapeno Monterey Jack Cheese (can sub cheddar or Swiss)
2 cups diced, cooked ham (or Canadian bacon)
½ cup sliced green onions
8 large eggs, beaten (or 2 cups egg substitute)
Two 12-ounce cans evaporated milk (can use whole, 2% or fat free)
¼ teaspoon salt
¼ teaspoon ground pepper
INSTRUCTIONS
Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.
At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°F. Bake, uncovered, for 1 hour and 15 minutes or until the center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 1 hour and 30 minutes.
