HAM & CHEESE BREAKFAST CASSEROLE
- 1 24 ounce package frozen shredded potatoes Oâ Brien (24 ounce)
- 8 ounces ham diced
- 3 cups shredded colby jack cheese divided
- 10 large eggs
- 2 cups 2% milk
- 1 10.5 ounce can cream of mushroom soup (10.5 ounce)
- 2 tablespoons spicy brown mustard
In large bowl, combine potatoes, ham and 1½ cups cheese. Transfer to a greased 13x9-inch baking dish.
In same bowl, whisk eggs, milk, soup and mustard until well combined; salt and pepper to taste. Pour over potatoes. Top with remaining cheese.
Refrigerate, covered, several hours or overnight (no longer than 24 hours).
Bake, uncovered, in a preheated 350°F oven until knife inserted in center comes out clean (about 50-60 minutes). Let stand 10 minutes before cutting.