Farmer’S Casserole

• 6 cups Frozen Shredded Hash Browns
• 1 cup Shredded Monterey Jack Cheese
• 1/2 cups Shredded Medium Cheddar Cheese
• 2 cups Diced Ham, Fully Cooked
• 1/4 cups Chopped Green Onions
• 2 Tablespoons Chopped Green Peppers (optional)
• 8 whole Eggs
• 2 cans Evaporated Milk
• 1/2 teaspoons Pepper
• 1/4 teaspoons Salt

1. Spray 9x13 baking pan with cooking spray. Place hash browns in baking pan. Sprink cheese, ham, onions and peppers on top. In a separate bowl, beat eggs, milk, pepper and salt together; pour over the potato mixture in the pan. Cover with aluminum foil and refrigerate overnight.
2. Remove from fridge 30 minutes before baking. Remove aluminum and bake at 350 degrees F for 60-70 minutes or until a knife inserted near the center comes out clean.
3. Cut into 12 servings. Have ketchup, salsa, and sour cream handy for garnishes. We even had one guest put a dollop of guacamole on it.

browns, shredded monterey jack cheese, cheddar cheese, ham, ubc, green peppers, eggs, milk, pepper, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/farmere28099s-casserole/ (may not work)