Preheat the oven to 350°F. Spray a 9x13-inch baking pan with cooking spray. Place the hash browns, cheeses, and ham in a large bowl and toss well, then spread the mixture in an even layer in the baking dish.
12 ounces frozen hash browns, 1 cup shredded cheddar cheese, ½ cup shredded mozzarella cheese, 12 ounces ham
Crack the eggs into the same bowl, then add the milk, garlic powder, salt, and pepper. Whisk well, then pour the mixture over the contents of the baking pan.
10 large eggs, 1½ cups milk, ½ teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Bake the casserole for 50-70 minutes, or until the eggs are set. Let stand a few minutes before slicing and serving, garnished with parsley.
Fresh parsley
Video
Notes
For best results, buy blocks of cheddar and mozzarella and grate them yourself. Store-bought shredded cheeses contain anti-caking agents that can cause the cheese to melt more slowly.
Storage: Store ham and cheese breakfast casserole in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.