I cannot believe that I have not yet posted this winning recipe. It is by far our favorite breakfast meal - and we love it so much we sometimes make it for lunch or dinner. It's also a great meal to bake ahead of time and freeze in individual portions.
24 oz. frozen Southern style (little cubes) hashbrowns
1/2 c. butter (I use less, unless I am trying to fatten up skinny guests)
8 beaten eggs
2 c. half & half (or you can use milk for thinner consistency, or cream for thicker)
1/2 tsp. season salt
1 c. fresh chopped mushrooms (optional)
2 small green onions (split in half and chopped)
2 c. grated Swiss cheese
2 c. grated cheddar cheese
1.5 cups diced ham (I've also used shredded ham, bacon or nothing at all)
Place butter in 9x13 pan and set in oven to preheat at 375. When butter is melted, add frozen hashbrowns and bake for 20 min. While hashbrowns are baking, mix remaining ingredients in bowl. Remove hashbrowns from oven and pour egg mixture over top. Return to oven and bake an additional 35-45 minutes (until cheese browns).