Ingrédients
2 (12 ounce) package frozen hash brown potatoes
1/3 cup melted butter
Ham 1 cup diced cooked
1 cup shredded Monterey Jack
2 eggs
1/2 cup heavy cream
Directions
Preheat oven to 425 degrees F (220 degrees C).
Squeeze excess moisture potatoes and combine with melted butter or margarine in a small bowl. Press mixture into the bottom and sides of an ungreased 10-inch pan.
Bake at 425 degrees F (220 degrees C) for 25 minutes.
Remove pan from oven and arrange the ham and cheese Breakfast evenly over potatoes. In a small bowl, whisk eggs and cream. Pour over ham and cheese ( Breakfast ) .
Pan Return to oven and bake at 425 degrees F (220 degrees C) for 30 minutes, or until the cream is fully resolved.
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