Heather Heffner'S Breakfast Casserole

• 4 1/2 c. hash brown potatoes
• 1 1/2 c. shredded Swiss cheese (6 oz.)
• 1 1/2 c. shredded Monterey Jack cheese (with jalapeno pepper)
• 1 1/2 c. fully cooked ham
• 6 eggs, beaten
• 1 1/2 c. light cream or half and half

1. Press potatoes between paper towel to remove excess moisture. Grease a 9 x 13-inch pan.
2. Place potatoes evenly in bottom. Bake 20 minutes in a 400u0b0 oven until brown around edges. Remove from oven; let stand until slightly cool (10 minutes). Reduce temperature to 350u0b0.
3. Layer ham and cheeses on top of the potatoes.
4. Combine eggs and cream.
5. Pour over mixture in pan. Bake, uncovered, about 25 minutes or until center sets.
6. Let stand 5 minutes before serving.
7. Makes 6 to 8 servings.

hash brown potatoes, swiss cheese, shredded monterey jack cheese, fully cooked ham, eggs, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861833 (may not work)