3 cups frozen shredded hash brown potatoes (thawed)
3/4 cup shredded Monterey Jack cheese
1 cup cubed fully cooked ham
1/4 cup chopped green onions
1 can (12 ounces) evaporated milk
1 tsp. mustard (prepared, not powder)
1/4 teaspoon pepper
1/8 teaspoon salt
Place hash browns in a glass baking dish that has been lightly coated with oil. Sprinkle with cheese, onions and ham. Whisk eggs, milk, mustard, pepper and salt and pour over all. Cover and refrigerate for several hours or overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 55-60 minutes or until a knife inserted near center comes out clean.
Yield: 6 servings