Heather Heffner'S Breakfast Casserole - cooking recipe

Ingredients

4 1/2 c. hash brown potatoes
1 1/2 c. shredded Swiss cheese (6 oz.)
1 1/2 c. shredded Monterey Jack cheese (with jalapeno pepper)
1 1/2 c. fully cooked ham
6 eggs, beaten
1 1/2 c. light cream or half and half

Preparation

Press potatoes between paper towel to remove excess moisture. Grease a 9 x 13-inch pan.
Place potatoes evenly in bottom. Bake 20 minutes in a 400\u00b0 oven until brown around edges. Remove from oven; let stand until slightly cool (10 minutes). Reduce temperature to 350\u00b0.
Layer ham and cheeses on top of the potatoes.
Combine eggs and cream.
Pour over mixture in pan. Bake, uncovered, about 25 minutes or until center sets.
Let stand 5 minutes before serving.
Makes 6 to 8 servings.