| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Breakfast, Cheese, Eggs, Pork & ham | 6 | Servings | |
INGREDIENTS
| 3 | c | Frozen shredded hash browns |
| 3/4 | c | Monterey jack cheese |
| 1 | c | Fully cooked ham, diced |
| 1/4 | c | Green onions, diced |
| 4 | lg | Eggs |
| 1 | cn | (12 oz) evaporated milk |
| 1/4 | ts | Pepper |
| 1/8 | ts | Salt |
INSTRUCTIONS
Place potatoes in a 8-in. square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55-60 minutes or until a knife inserted in the center comes out clean. Recipe by: Country Woman March/April 1997 Posted to MC-Recipe Digest V1 #522 by lunchuck <[email protected]> on Mar 18, 1997
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