FARMER'S CASSEROLE

Just a great breakfast casserole, and it's super easy to make!

INGREDIENTS

• 6 cups frozen, shredded hash brown potatoes
• 1 1/2 cups shredded Jalapeno Monterey Jack Cheese (can sub cheddar or Swiss)
• 2 cups diced, cooked ham (or Canadian bacon)
• 1/2 cup sliced green onions
• 8 large eggs, beaten (or 2 cups egg substitute)
• 2 12-ounce cans evaporated milk (can use whole, 2% or fat free)
• 1/4 teaspoon salt
• 1/4 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 45 to 55 minutes or until 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 55 to 60 minutes.

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