3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese
1 cup cubed fully cooked beef
1/4 cup chopped green onions
4 large eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt
Place potatoes in an 8-in. baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 55-60 minutes.
Adapted from Taste of home