INGREDIENTS
1 (28-oz) frozen O'Brien Hash Brown Potatoes with Onion & Peppers, thawed
1 (1-lb) fully cooked boneless ham steak, cubed
3 cups shredded pepper-jack cheese, divided (Or your favorite cheese)
3 green thinly sliced green onion, plus additional for garnishing
10 large eggs
2 cups half & half
1/2 cup plain Greek yogurt or sour cream, plus additional for serving
2 Tbsp grated Parmesan cheese
11/2 tsp garlic salt
1 tsp freshly ground black pepper
1 tsp ground mustard
1 tsp onion powder
1/8 tsp ground nutmeg
2 Tbsp butter, cubed

INSTRUCTIONS
1.  Preheat the oven to 350F. Spray a 9 x 13-inch baking dish with cooking spray. Set aside.
2.  Thaw the frozen hash browns completely on a paper towel. Dot with another paper towel to remove any excess moisture.
3.  Arrange in the bottom of the baking dish.
4.  Arrange ham over the potatoes and sprinkle with green onion and ½ of the cheese.
5.  In a medium-size mixing bowl, whisk together the eggs, half and half, yogurt, Parmesan, garlic salt, pepper, mustard, onion powder and nutmeg.
6.  Pour the custard evenly over the ingredients in dish. top with remaining cheese. Dot with butter.
7.  Bake for 1 hour or until set when gently shaken. (Check at 45  minutes and lay foil on top to prevent over browning, if needed)
8.  Rest on the counter for 20 minutes, cut into squares and serve with a dollop of Greek yogurt or sour cream and additional sprinkle of green onion, if desired.minutes and lay foil on top to prevent over browning, if needed)
Rest on the counter for 20 minutes, cut into squares and serve with a dollop of Greek yogurt or sour cream and additional sprinkle of green onion, if desired.