Delicious Breakfast Casserole

We made this for our Christmas breakfast and it was super good.  I wanted a breakfast casserole that used hashbrowns instead of bread and it turned out great. I didn't use the gravy because I didn't think it needed it.  I topped it with salsa and the kids liked ketchup on it.

Breakfast Casserole with Potatoes, Ham, Eggs and Cheese

24 oz frozen shredded potatoes

salt and pepper

12 eggs

2 C half and half

1 t season salt

1 1/2 C cheddar cheese, grated

1 1/2 C pepper jack cheese, grated

2 C chopped ham (you can substitute cooked sausage)

Gravy:

1 can cream of mushroom soup

1/3 C sour cream

4-6 T milk

salt and pepper

1. Spray a 9×13 pan with cooking spray. Pour the frozen potatoes into the pan. Shake a little salt and pepper over the top.

2. In a large bowl whisk the eggs up. Add the half and half, season salt, cheeses and ham. Stir to mix it all together.

3. Pour it over the top of the potatoes. Cover with foil and let it sit in the fridge overnight. 

4. Bake at 350 for 90 minutes. (I had to cook it longer.) Remove from the oven and let it sit for about 10 minutes before serving. This will help the pieces hold shape.

5. Mix all gravy ingredients in a medium sized sauce pan. Heat over medium heat until smooth and warmed through. Pour over the top of the casserole.

Recipe from Jaime Cooks It Up