Farmer's Breakfast Casserole

I try to send the girls out the door with a good breakfast in the morning and this can be altered to be lower in fat and cholesterol by the use of skimmed evaporated milk and egg beaters. Results still excellent! I use turkey bacon instead of ham, although it is great with ham too. Pat Ensenbach submitted this recipe for the St. John's Lutheran Church and Preschool Cookbook, Yankton South Dakota. Serving size indicates 8-10 servings but that is if you cut it evenly before serving. If people help themselves, you may have more or less servings depending on how much they take! Please note there is a refridgeration time (several hours to overnight)

• Ready In: 1 hr 10 mins
• Serves: 8-10
• Yields: 1 casserole

Ingredients

• 3  cups frozen hash brown potatoes
• 3⁄4 cup  shredded monterey jack cheese
• 1  cup cooked ham, diced
• 1⁄3 cup  chopped green onion (I don't use)
• 4  eggs
• 1 (12 ounce) can evaporated milk
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon salt (optional)

Directions

1. Place potatoes in an 8 inch square baking dish ( I used a 10 inches skillet with good results) which has been wiped down with shortening or sprayed with Pam. Potatoes will thaw over night in the fridge.
2. Sprinkle dish with cheese, ham and onions.
3. In a separate bowl, beate eggs, evaporated milk, pepper and salt together.
4. Pour into baking dish over the potato mixture.
5. Cover and refridgerate for several hours or overnight.
6. Remove from refridgerator 30 minutes before baking.
7. Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.