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Ham & Cheese Brunch Casserole

4 Cups Shredded Hash Brown Potatoes, thawed if frozen
Freshly Ground Watkins Sea Salt and Watkins Black Pepper to taste
Watkins Cooking Spray
1 Package Frozen Chopped Broccoli, thawed and well-drained
2 Cups Diced, Cooked Lean Ham
2 Cups Reduced-Fat Shredded Swiss cheese
1 Cup Evaporated Skim Milk
4 Eggs or 1 Cup Egg Substitute
2 teas. Watkins Onion Flakes
2 teas. Watkins Jalapeno Hot Pepper Sauce
1/2 teas. Watkins Dry Mustard
1/4 teas. Freshly Ground Watkins Sea Salt, more or less a desired

Coat bottom of a 13 x 9-inch baking dish with Watkins Cooking Spray. If necessary, press hash browns between paper towels to remove excess moisture. Press hash browns onto bottom and up sides of prepared baking dish. Sprinkle with Salt and Pepper. Spray generously with Cooking Spray. Bake at 425 degrees for 25 minutes. Remove from oven. Reduce oven temperature to 350 degrees. Pat broccoli dry with paper toweling. Toss together broccoli, ham and cheese; sprinkle over crust. Beat together the evaporated skim milk, eggs and seasonings; pour over ham mixture. Bake, uncovered, for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 8 servings.

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