Here’s how to make this farmhouse-style breakfast casserole from scratch:

1. Preheat your oven to 350°F (175°C).
   Lightly grease a 2-quart baking dish with butter or non-stick spray.

2. Layer the base: Spread the frozen hash brown potatoes evenly in the bottom of the dish.

3. Add the good stuff: Sprinkle with shredded pepperjack cheese, diced ham, and chopped green onions.

4. Mix the custard: In a separate bowl, whisk together the beaten eggs, evaporated milk, black pepper, and salt.

5. Assemble: Pour the egg mixture evenly over the potato layer.
   If you’re prepping ahead, cover and refrigerate for several hours or overnight.

6. Bake:

   • If baking immediately: Bake 40–45 minutes

   • If baking from chilled: Bake 55–60 minutes

   Check doneness by inserting a knife in the center—it should come out clean.

7. Rest and serve: Let stand for 5 minutes before slicing and serving.