Egg-Hashbrown Casserole -- Katie Dunn

Egg-Hashbrown Casserole

List of ingredients:
1/2 cube of butter
1 large 30 oz. frozen hashbrown bag
8 oz. cheddar chees
8 oz. monterey jack with jalapeno cheese
3/4 lb. ham or precooked bacon
5 eggs
1 cup of milk
Optional: sour cream and salsa to serve with casserole

Instructions:
Preheat oven to 425 degrees
Melt 1/2 cube of butter in 9x13 pan
Add 1 large 30 oz. hashbrowns bag (frozen section)
Bake at 425 degrees for 20 minutes breaking up hashbrowns occationally
Mix 8oz. cheddar cheese grated,
8 oz. Monterey Jack with Jalapeno grated,
3/4 lb. ham cubed or pre-cooked bacon cut into small squares
Mix seperately 5 eggs, and 1 cup of milk together
Put ham and cheese over hashbrowns. Then POUR milk and egg mixture over all. Do not mix.
Bake 375 degrees for 40 minutes loosely covered with foil.
Serve with sour cream and salsa or plain.