Spicy Breakfast Casserole

Spicy Breakfast Casserole
Submitted by Jen P
3 c. frozen shredded hash brown potatoes
¾ c. shredded Pepper-Jack cheese
1 c. diced cooked ham or cooked sausage, drained
1 T. sliced green onions
4 beaten eggs
1 ½ c. milk
1/8 tsp. salt
1/8 tsp. black pepper
Arrange potatoes evenly in the bottom of a greased square (8x8 or 9x9) baking dish. Sprinkle with cheese, ham or sausage, and green onions. In a separate bowl, combine eggs, milk, salt, and pepper. Pour egg mixture over layers in baking dish. Bake, uncovered, at 350º for 40-45 min. or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
To double this recipe (which I’d recommend if you have more than 4 people eating) -
Double all ingredients and use a 9x13 baking dish. Add an extra 5-10 minutes to baking time.
To prepare this the night before – Prepare up to the point where it’s ready to put in the oven, then cover it and refrigerate for up to 24 hours before baking it. Add an extra 10-15 minutes to baking time. (If you’re doubling it, this will take just over an hour to cook when it’s been in the fridge.)