GRANDBOYZ OVERNIGHT HAM AND EGG CASSEROLE WITH HOMEMADE SALSA ENJOY DAN:

GRANDBOYZ OVERNIGHT HAM AND EGG CASSEROLE WITH HOMEMADE SALSA                                                                                          by CHEF DAN:

Serves 9

INGREDIENTS:

1 tablespoon butter

4 cups frozen shredded hash brown potatoes, thawed

1 cup fully cooked ham

1 (4 Oz) can chopped green chilies

1 cup grated cheddar cheese

7 baby portabella mushrooms, sliced and sautéed in butter until soft

1 cup Monterey cheese

6 eggs

2 cups 2% milk

1 teaspoon each paprika, dry mustard, thyme and oregano

Sea salt and freshly ground black pepper to taste

DIRECTIONS:    (PREHEAT OVEN TO 350 DEGREES)

1.   In a greased 9X13 baking dish, layer the hash browns.

2.   Sprinkle with cheddar cheese.

3.   Place ham on top of cheese; then layer with mushrooms and chilies.

4.   Top with Monterey cheese.

5.   In a bowl, whisk eggs and add milk, salt, paprika, dry mustard, thyme, oregano, and black pepper.

6.   Pour over ingredients in the baking dish.

7.   Cover with plastic wrap and refrigerate overnight.

8.   In a pre-heated oven, uncover casserole and bake for 50-60 minutes, or until egg are set and no longer liquidly.

9.   Serve salsa on the side.

HOMEMADE SALSA:  makes 2 cups

8 tomatillos, husked

1 onion, chopped

3 garlic cloves, chopped

1 (4 Oz) can chopped green chili peppers

1 jalapeno, seeded and chopped

1/4-cup fresh cilantro

DIRECTIONS;

Place tomatillos in pot and cover with water.

Bring to a boil, then simmer tomatillos until soft and begin to bust, about 10 minutes.

Drain tomatillos and place in food processor with all other ingredients.

Blend until desired consistency.

ENJOY DAN:                                        BON-APPETITE!!