1/4 cup sliced green onions
1 1/2 cups shredded Monterey Jack cheese
2 cups diced, cooked ham
6 cups frozen, shredded hash brown potatoes
Two 12-ounce cans evaporated milk
8 large eggs
1/4 teaspoon ground pepper
1/4 teaspoon salt
Instructions:
Instructions:
Preheat the oven to 350°F (175°C).
Grease a 3-quart baking dish and spread the hash browns evenly across the bottom.
Sprinkle the cheese, ham, and green onions over the hash browns.
In a separate bowl, whisk together the eggs, evaporated milk, salt, and pepper. Pour this mixture over the casserole ingredients.
At this point, you can cover and refrigerate the casserole for up to 24 hours before baking.
When ready to bake, uncover the casserole and bake for 1 hour and 15 minutes, or until the eggs are set. Let the casserole rest for 5 minutes before serving. If you refrigerated it and it’s chilled, increase baking time to 1 hour and 30 minutes.
This satisfying bake is perfect for weekend brunches or holiday breakfasts. Add a dash of hot sauce or serve with sour cream for even more flavor. However you enjoy it, this chef-worthy casserole is sure to become a new family favorite!
