Ham & Cheese Brunch Squares
2 cups (8 oz) grated Colby & Monterrey Jack cheese blend,
1 pkg (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)
8 oz cream cheese, softened
1/2 tsp coarsely ground black pepper
8 oz thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)
1. Preheat oven to 450°F. Lightly brush Large Bar Pan with vegetable oil. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.
2. Meanwhile, in a bowl, whisk cream cheese until smooth using a whisk. Gradually add eggs and black pepper; whisk until smooth. On a cutting board, coarsely chop ham. Slice green onions, reserving 1/4 cup of the tops for garnish. Place ham and remaining green onions into (8-in.) a sauté pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.
3. Remove bar pan from oven. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise; scrape out seeds and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve.
This is a Pampered Chef recipe that Diane Nichols showed me. It's really yummy and I love using my Large Stone Pan! Anyway, I've done this recipe without cream cheese, I didn't notice a difference. I also cut the egg count down to 10. For my family I did one half with ham and a half without it was really yummy! Mom thinks it tastes like funeral potatoes with ham!
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