Breakfast & Brunch

Farmer’s Casserole

3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese

1 cup cubed fully cooked ham

1/4 cup chopped green onions

4 eggs

1 can (12 ounces) evaporated milk

1/4 teaspoon pepper

1/8 teaspoon salt

Place potatoes in an 8 inch square baking dish. Sprinkle with the cheese, ham and onions. Whisk the 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 near the center comes out clean.