Ham and Cheese Brunch Squares

This cassarole is ALWAYS gone in minutes. Perfect for brunchs!


Ham and Cheese Brunch Squares

1 teaspoon vegetable oil
2 cups (8 ounces) grated Colby & Monterey Jack cheese blend, divided
1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties)
8 ounces cream cheese, softened
12 eggs
½ teaspoon coarsely ground black pepper
8 ounces thickly sliced deli ham
4-5 green onions with tops, divided (1 cup sliced)
3 plum tomatoes * optional
Additional coarsely ground black pepper (optional)

Preheat oven to 450°F. Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush.

Grate cheese using
Ultimate Mandoline.

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.

Meanwhile, in Classic Batter Bowl, whisk cream cheese until smooth using Stainless
Whisk. Gradually add eggs and black pepper; whisk until smooth.

On Cutting Board, coarsely chop ham using Food Chopper.
Slice green onions,
reserving ¼ cup of the tops for garnish.

Place ham and remaining green onions into (8-in.) Sauté Pan; cook and stir
over medium heat 2-3 minutes or until hot.

Stir ham mixture into egg mixture using Small Mix ‘N Scraper®.

Remove bar pan from oven to Stackable Cooling Rack.

Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set.

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 using Mini-Serving Spatula.