Overnight Egg Casserole

• 4 cups frozen hash brown potatoes, thawed (O'brien Style)
• 1 cup cubed cooked ham
• 1/2 cup shredded monterey jack cheese
• 1/2 cup shredded cheddar cheese
• 3 eggs
• 3/4 cup egg substitute
• 1 (12 ounce) can evaporated milk
• 1/4 teaspoon pepper
• 1 teaspoon Dijon mustard
• salsa

1. Spray an 8-inch square baking dish with non-stick cooking spray.
2. Layer the hash browns, ham and cheeses.
3. In a large bowl, whisk together the eggs, egg substitute, milk, pepper and Dijon mustard; pour over the casserole, cover and refrigerate overnight.
4. Remove the casserole from the refrigerator 30 minutes before baking; preheat oven to 350 degrees.
5. Uncover the casserole and bake for 1 hour or until a knife inserted near the center comes out clean.
6. Allow to stand for 5 to 10 minutes before cutting into squares; serve with salsa on top.

frozen hash brown potatoes, ham, shredded monterey jack cheese, cheddar cheese, eggs, egg substitute, milk, pepper, mustard, salsa

Taken from www.food.com/recipe/overnight-egg-casserole-314571 (may not work)