12 cups frozen shredded hash brown potatoes
3 cups shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (12 ounces)
4 cups diced cooked ham or Canadian-style bacon
1 cup sliced green onions
16 eggs or 4 cups fresh or frozen egg product, thawed
4 12 ounce can (1-1/2 cups each) evaporated milk or evaporated skim milk
1/2 teaspoon salt
1/2 teaspoon pepper
Grease two 3-quart rectangular baking dishes. Arrange half of the potatoes evenly in the bottom of each dish. Sprinkle each dish with half of the cheese, ham, and green onion. In a large mixing bowl beat 8 of the eggs until whites and yolks are mixed or use 2 cups egg product. Stir in 2 cans of the milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour egg mixture over potato mixture in one of the dishes.
Repeat with remaining eggs or egg product, milk, salt, and pepper. Pour over potato mixture in second baking dish. Bake, uncovered, in a 350 degree F oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving. Makes 24 servings.
Make Ahead Tip
The night before, prepare casseroles. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.
Per Serving: cal. (kcal) 299, Fat, total (g) 14, chol. (mg) 183, sat. fat (g) 7, carb. (g) 25, fiber (g) 2, pro. (g) 19, vit. A (RE) 155, vit. C (mg) 15, sodium (mg) 526, calcium (mg) 232, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet