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Bake and Shred Two Large Russet Potatoes 2 Cups Shredded Cheese 1 Pound Fully Cooked Honey Baked Ham, Cubed (Or Sausage) 7 Eggs 1 Cup Milk, Cream or Evaporated Cream ½ Tsp Salt ½ Tsp Ground Mustard
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Prepare the night before. Place hash browns, in a single layer in a greased 10 x 10 or 9 x 13 baking dish. Sprinkle with ham, then cheese. In a large bowl, beat eggs, milk, salt and mustard. When ready to bake, preheat oven 375, cover casserole and cook for 45 minutes. Then uncover and cook for another 15 minutes until edges are golden brown and a knife inserted in the center comes out clean. When removed from oven, it may look a bit moist; let casserole sit 10 to 15 minutes before serving.