Cheesy Ham and Potato Breakfast Bake

By á-5531

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (28 oz.) package frozen potatoes O'Brien with onions and peppers
• 2 cups shredded sharp cheddar cheese, divided
• 6 large eggs
• 1 (12 oz.) can PET® Evaporated Milk
• 2/3 cup water
• 1/2 teaspoon black pepper
• 1 teaspoon dry mustard
• 1/4 teaspoon salt
• 1 1/2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 2 cups diced, cooked ham
• 1/2 cup sliced green onions (about 4 onions)

Details

Servings 10

Preparation

Step 1

1. HEAT oven to 375°F. Coat 13 x 9-inch glass baking dish with no-stick cooking spray.
2. COMBINE potatoes and 1 3/4 cups cheese. Spread evenly in pan. Beat eggs in large mixing bowl. Stir in evaporated milk, water, pepper, dry mustard, garlic powder and baking mix until blended. Stir in ham and onions. Pour over potatoes in baking dish. Sprinkle with remaining 1/4 cup cheese.
3. BAKE 45 to 47 minutes or until golden brown. Remove from oven and cover with foil. Allow to stand 15 to 20 minutes before serving.