Ham and Cheese Hash Brown Brunch Bake
28-oz frozen O'Brien Hash Brown Potatoes with Onion & Peppers, thawed
fully cooked boneless ham steak, cubed
shredded pepper-jack cheese
divided (Or your favorite cheese)
green thinly sliced green onion
plus additional for garnishing
half & half
plain Greek yogurt or sour cream
plus additional for serving
grated Parmesan cheese
freshly ground black pepper
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray. Set aside.
Thaw the frozen hash browns completely on a paper towel. Dot with another paper towel to remove any excess moisture.
Arrange in the bottom of the baking dish.
Arrange ham over the potatoes and sprinkle with green onion and 1/2 of the cheese.
In a medium-size mixing bowl, whisk together the eggs, half and half, yogurt, Parmesan, garlic salt, pepper, mustard, onion powder and nutmeg.
Pour the custard evenly over the ingredients in dish. top with remaining cheese. Dot with butter.
Bake for 1 hour or until set when gently shaken. (Check at 45 minutes and lay foil on top to prevent over browning, if needed)
Rest on the counter for 20 minutes, cut into squares and serve with a dollop of Greek yogurt or sour cream and additional sprinkle of green onion, if desired.
This dish may be fully assembled, covered and chilled overnight. Bring to room temperature prior to baking.