2 cups (8 oz) grated Colby & Monterey Jack cheese blend, divided
1 pkg (22.5 oz) frozen toaster hash brown patties, thawed
8 oz cream cheese, softened
12 eggs
1/2 tsp coarsely ground black pepper
8 oz thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)
1. Preheat oven to 450. Lightly brush a jelly roll pan with vegetable oil. (A 9x13 pan can also be used, resulting in thicker squares.) Crumble hash brown patties over pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.
2. Meanwhile, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham. Slice green onions, reserving 1/4 cup of the tops for garnish. Saute ham and remaining green onions over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.
3. Remove pan from oven. Pour egg mixture over crust. Return pan to oven; bake 6-8 minutes or until center is set. (I found that this took longer than 6-8 minutes, more like 10-12) Meanwhile, slice tomatoes, scrape out seeds and dice. When eggs are set, remove pan from oven and top with remaining cheese, tomatoes and reserved green onion. Sprinkle with additional black pepper if desired. Cut into squares and serve!
I served the brunch squares with this delicious sour cream coffee cake recipe and fresh fruit. Yum!
