Description
This recipe is so unique and SO good! What a great breakfast and beautiful presentation as well!!!!
Ingredients
- 1 teaspoon Olive Oil
- 10 whole Frozen Hashbrown Patties, Thawed
- 2 cups Monterey Jack And Colby Jack Cheeses, Divided Use
- 8 ounces, weight Cream Cheese, Softened
- 12 whole Eggs
- ½ teaspoons Black Pepper
- 8 ounces, weight Thickly Sliced Deli Ham
- 1 cup Sliced Green Onions, Divided
- 3 whole Plum Tomatoes
Preparation
Preheat oven to 450F
Brush a bar pan or a large baking sheet (with raised edges) with oil. Crumble hash browns over pan; gently press into an even layer. Sprinkle half of the shredded cheese evenly over hash browns. Bake 13-15 minutes or until the hashbrown crust starts to brown and cheese is melted.
Meanwhile, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Set aside.
Coarsely chop ham and slice green onions, reserving 1/4 cup of the onion tops for garnish.
Place ham and green onions into a skillet and cook over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture. Remove hashbrown pan from oven. Pour egg mixture over the crust. Return pan to oven; bake 6-8 minutes or until center is set.
Meanwhile, slice tomatoes and remove seeds, then dice.
Remove bar pan from oven; top with remaining cheese, tomatoes and reserved onions.
Cut into squares and serve with salsa/taco sauce and sour cream….
EAT UP, THESE SQUARES ARE AWESOME!
