Shelly's Recipe

BREAKFAST LASAGNA

Category: Breakfast Casseroles

1/2 [32 oz] pkg frozen shredded hash browns, thawed slightly
4-5 green onions, thinly sliced
12 oz smoked Gouda, shredded
2 cups diced baked ham
10 eggs
1 cup half and half
1 1/2 cups milk [used 1%]
2 tbsp spicy mustard [used Gulden's]
1 tsp ground white pepper

Coat a 9x13 inch pan with cooking spray. Spread potatoes in an even layer in the bottom. Sprinkle diced ham over, then the green onions. Top with the grated cheese.

In a large bowl, whisk together the eggs, half and half, milk, and pepper. Whisk in the mustard. Pour over the layered ingredients; do not stir.

Cover the pan with plastic wrap and refrigerate 8 hours. When ready to bake, remove from refrigerator and let sit on counter at least 1/2 hour.

Preheat oven to 350F. Bake 40 minutes, uncovered, then check to see that a pick inserted in center is not wet - a few scrambled egg-like crumbs means it's cooked. If not, give it another 5 minutes. Let sit 10 minutes before cutting into squares to serve.

Optional: Slice the green tips only of 2 green onions, and scatter over the top of the lasagna before serving.