Breakfast Casserole

This deliciousness was served at the family brunch last weekend, along with Emily's liege waffles. (It was adapted from here.)

Breakfast Casserole

Prep time: 10 min.
Cook time: 90 min.
Total time: 1 hr. 40 min.
Serves: 12

24 oz. frozen shredded potatoes
salt & pepper
12 eggs
2 c. half & half
1 tsp. seasoning salt
1½ c. cheddar cheese, grated
1½ c. pepper jack cheese, grated (or colby/monterey jack)
2 c. chopped ham (or sausage or bacon)

Grease a 9”x13” pan.
Put the potatoes in the bottom of the pan.
Sprinkle with salt & pepper.
In a large bowl, whisk the eggs together.
Then add half & half, seasoning salt, cheeses and meat.
Pour over the top of the frozen potatoes.
Cover with foil and refrigerate for 2 hours or overnight.
Bake at 350˚F for 90 minutes, still covered with foil.
Let rest for 10 minutes before serving.

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