Farmer’s Breakfast Casserole By Yvonne Brown – Enjoy!
Ingredients:
6 cups thawed frozen shredded hash brown potatoes 1 ½ cups shredded Monterey Jack Cheese 2 cups cubed fully-cooked ham (or sausage or bacon or both) ½ cup chopped green onions 8 eggs 2 cans (12 ounces each) evaporated milk ½ teaspoon pepper ¼ teaspoon salt
Directions: Place potatoes in a 9 x 13 inch pan sprayed with Pam (sometimes I use a slightly larger pan). Sprinkle with the cheese, ham and onions. Whisk the eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55-60 minutes or until knife inserted near the center comes out clean. Yield 12 servings