2 C. ham, chopped
2 C. hashbrown potatoes with peppers and onion, refrigerated or frozen
2 C. bread, torn into 1-inch pieces
1 C. Cheddar cheese, cubed
1/2 C. milk
1 T. olive oil
1 1/2 tsp. dry mustard
3/4 tsp. crushed red pepper
1/4 tsp. salt
In a large mixing bowl, whisk eggs, milk, dry mustard, red pepper flakes and salt. Add bread pieces, stirring to combine; set aside.
Heat oven to 400°. In a 10-inch ovenproof skillet, heat olive oil over medium high heat. Add potatoes and cook until golden and beginning to crisp. Add ham and cook, stirring often, for 2-3 minutes more. Push ham and potatoes to the side of the skillet; pour egg mixture into skillet. When the eggs begin to set up, combine the ham, potatoes and eggs. Stir in cheese and place skillet in oven for 10-15 minutes until cheese is melted and eggs are set. Cut into wedges to serve. Serves 8.