Pat's Breakfast Casserole

26 ounces shredded hash brown potatoes -- thawed, moisture patted off
2 cups grated pepper jack cheese
2 cups grated Mexican cheese*
8 large eggs -- beaten
2 cups half & half
2 cups diced fully-cooked ham


Spray a 9 X 13 pan and distribute hash browns evenly. Mix eggs and the half and half together and set aside.

On top of potatoes in the casserole dish layer the Jack cheese, then ham and add Mexican cheese on top. Pour egg mixture evenly over top.

Bake at 350° degrees for 45 minutes or an hour until center is set. Let stand out of the oven for 5-10 minutes and cut into squares to serve.

* Sargento has a Mexican cheese blend, also Kraft.
NOTES : This is the best breakfast casserole I have tasted. Absolutely WONDERFUL!!