Farmer's Breakfast Casserole

(from The Big Book of Breakfast)

Serves 4

3 cups frozen cubed hash brown potatoes, slightly thawed
½ cup grated pepper jack cheese
1/3 cup grated Cheddar or Monterey Jack cheese
1 cup cubed cooked ham
6-8 green onions, including some tender green tops, sliced
4 large eggs
1 ½ cups milk
¼ teaspoon salt
Freshly ground pepper

Preheat oven to 350°F. In an 8-inch square lightly sprayed or oiled baking dish, arrange a layer of hash browns, grated pepper Jack and Cheddar, ham, and green onions.

In a medium bowl, whisk together eggs, milk, salt, and pepper to taste. Pour egg mixture over potato mixture. Bake, uncovered, until center is set, about 50 minutes. Let stand for 10 minutes. Cut into squares and serve.

Comments

[Debbie Lacy]

Can you make this the night before and cook it in the am?

[Cait Martin]

I made this Thanksgiving morning and it was a big hit. I did have to cook it a bit longer to get the eggs to set in the middle of the dish. I put it all together the night before, kept it in the fridge overnight, and baked it in the morning. Thanks, Siobhan!