Ham And Cheese Hashbrown Squares

• 1 teaspoon Olive Oil
• 10 whole Frozen Hashbrown Patties, Thawed
• 2 cups Monterey Jack And Colby Jack Cheeses, Divided Use
• 8 ounces, weight Cream Cheese, Softened
• 12 whole Eggs
• 1/2 teaspoons Black Pepper
• 8 ounces, weight Thickly Sliced Deli Ham
• 1 cup Sliced Green Onions, Divided
• 3 whole Plum Tomatoes

1. Preheat oven to 450F
2. Brush a bar pan or a large baking sheet (with raised edges) with oil. Crumble hash browns over pan; gently press into an even layer. Sprinkle half of the shredded cheese evenly over hash browns. Bake 13-15 minutes or until the hashbrown crust starts to brown and cheese is melted.
3. Meanwhile, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Set aside.
4. Coarsely chop ham and slice green onions, reserving 1/4 cup of the onion tops for garnish.
5. Place ham and green onions into a skillet and cook over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture. Remove hashbrown pan from oven. Pour egg mixture over the crust. Return pan to oven; bake 6-8 minutes or until center is set.
6. Meanwhile, slice tomatoes and remove seeds, then dice.
7. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved onions.
8. Cut into squares and serve with salsa/taco sauce and sour cream....
9. EAT UP, THESE SQUARES ARE AWESOME!

olive oil, hashbrown patties, cheeses, weight cream cheese, eggs, black pepper, ham, green onions, tomatoes

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/ham-and-cheese-hashbrown-squares/ (may not work)