Ham & Cheese Breakfast Casserole
1 (20 oz. pkg.) shredded frozen hash browns, thawed
¼ cup butter (1/2 a stick)
Salt and pepper, to taste
12 large eggs
1 ½ cups half & half
1 cup shredded sharp cheddar cheese
1 cup shredded Swiss cheese
8 oz. diced ham
6 oz. diced Canadian Bacon
1 green bell pepper, diced
1 red bell pepper, diced
½ cup chopped green onions
1 tablespoon dried parsley
Preheat oven to 350-degrees (if making right away). Spray a 9 x 13-inch baking dish with cooking spray.
Melt butter in a large skillet over medium heat. Spread the hash browns into an even layer in skillet, season with salt and pepper. Let cook until golden brown on bottom, about 6-8 minutes, then turn potatoes and continue to cook 3 minutes longer.
Pour hash browns into the prepared baking dish, set aside. Add eggs to a large mixing bowl. Beat until well blended. Stir in half and half, cheddar and Swiss cheese, ham, Canadian bacon, bell peppers, green onions, parsley and season with salt and pepper to taste. Pour mixture evenly over the hash brown layer, then spread out with a spatula to even out top as needed. Bake in preheated oven until center is just set, about 40-50 minutes. Remove from oven and let cool 5-10 minutes before slicing and serving.