Overnight Egg Casserole - cooking recipe

Ingredients

4 cups frozen hash brown potatoes, thawed (O'brien Style)
1 cup cubed cooked ham
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
3 eggs
3/4 cup egg substitute
1 (12 ounce) can evaporated milk
1/4 teaspoon pepper
1 teaspoon Dijon mustard
salsa

Preparation

Spray an 8-inch square baking dish with non-stick cooking spray.
Layer the hash browns, ham and cheeses.
In a large bowl, whisk together the eggs, egg substitute, milk, pepper and Dijon mustard; pour over the casserole, cover and refrigerate overnight.
Remove the casserole from the refrigerator 30 minutes before baking; preheat oven to 350 degrees.
Uncover the casserole and bake for 1 hour or until a knife inserted near the center comes out clean.
Allow to stand for 5 to 10 minutes before cutting into squares; serve with salsa on top.