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I’ve cooked this recipe a number of times, including Christmas morning, Thanksgiving morning Easter brunch, kid sleepovers, gatherings with family and many more. It’s a dish that everyone adores, my mom has to eat gluten-free I was so happy to learn that I can make this breakfast dish completely gluten-free. I prefer Ore-Ida’s shredded hash browns to make this recipe in case I have for it to be gluten free. If you don’t want to be concerned about this simply use any is available in your hash browns!
This recipe requires Monterey Jack cheese with jalapeno or cheddar… Choose the one you like, however you can also add Swiss in case you like that and eggs!
Tips: Use evaporated milk in this recipe, not regular milk.
Ingredients
- cooking spray
- 3 cups frozen hash brown potatoes
- ¾ cup shredded pepper Jack cheese
- 1 cup cooked ham, diced
- ¼ cup chopped green onions
- 4 large eggs, beaten
- 1 (12 fluid ounce) can evaporated milk
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 2-quart casserole dish with cooking spray.
- Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepper Jack cheese, then ham, and finally green onions.
- Whisk evaporated milk, eggs, pepper, and salt together in a medium bowl. Pour egg mixture over the layers in the dish.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.
- Remove from the oven and let stand 5 minutes before serving.
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