6 c diced potatoes (I used Simply Potatoes diced potatoes with onion)
1 tbsp extra virgin olive oil
1 1/2 c reduced-fat Colby & Monterrey blend cheese, shredded
6 slices Canadian bacon, diced
2 sliced green onions
24 oz. (2 cans) fat-free evaporated milk
2 c Egg Beaters egg substitute
1/4 tsp salt
1/4 tsp black pepper
How to make it:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepper jack cheese, ham, and green onions.
In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.