I grew up, eating this tasty egg casserole for Christmas and Easter breakfasts. Every year my mom would ask what she should make and I usually requested this and her french toast casserole, but that is another post for another day. It has since been quite the crowd favorite at various breakfast/brunch get togethers. My mom and I made it this weekend for my (soon-to-be) sis-in-law’s bridal shower. We had so many requests for the recipe, I thought I’d post here for y’all to see. (Yes I do say y’all from time to time, but no I’m not from the south, I’ve never even been there.) It is great made the night ahead and left in the fridge. Just make sure you cover it nice and tight with Saran wrap so that you don’t have a Sarah Jessica Parker in The Family Stone moment… crickets crickets… Anywhoooo, here you are. Enjoy!
3 cups frozen hash brown potatoes
3/4 cup shredded pepperjack cheese (We recommend pepper jack, we like the spice, but you can really use any cheese)
1 cup cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.