Hashbrown Breakfast Casserole

YUM! YUM!  Everyone likes this casserole.  It’s easy to make and easy to eat! LOL!

2- 12 ounce bags frozen, shredded hashbrowns, thawed (at least 30 minutes)
1/4 cup unsalted butter, melted
1 cup of diced deli ham
1/2 – 2 cups shredded cheddar cheese, or your favorite kind of cheese!
6 large eggs
1 cup evaporated milk
salt
pepper

     Preheat oven to 425 degrees. Squeeze moisture out of thawed potatoes then put them in a large bowl. Pour melted butter over potatoes and stir well until combined. Pour the potatoes into an ungreased 9×13 casserole dish, and press them to make a crust. I press them up the sides of the dish also.
     Bake until the potatoes start to brown around the edges, at least 10 minutes.
     Into a big bowl add the eggs, the milk, salt and pepper.
     Remove the potatoes from the oven. Sprinkle the diced ham over the  potatoes, then sprinkle the cheese over the ham. Pour the egg mixture over the cheese and ham.
     Bake for about 25-30 minutes, or until golden brown on top.