Ham and Cheese Egg Bake with a hashbrown bottom and the perfect savory seasonings.
30 oz frozen, shredded hashbrowns
1 cup heavy cream
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp seasoning salt
1 tsp ground mustard powder
1 1/2 cup Monterey Jack cheese, shredded
2 cups diced, cooked ham
1 1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees
Spray a 9×13 baking dish with cooking spray or oil
Pour the frozen hashbrowns into the bottom of the dish
In a large bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder, seasoning salt, and dry mustard powder.
Sprinkle Monterey Jack cheese, then ham over the hashbrown layer. Pour egg mixture over top. Sprinkle cheddar over top.
Bake for 40-50 minutes until no longer jiggles in the center.
Let sit for 10 minutes before serving.
Keeps well in the fridge for 3-5 days and heats well in the microwave so you can serve it all week.