Denver Breakfast Casserole

 From the KITCHN this was a great make ahead for overnight company. Definitely making it again!

• Cooking spray

• 12 ounces 

  sharp cheddar cheese

• 12 ounces 

  boneless ham steak, or 2 1/2 cups diced, cooked ham

• 1 

  medium bell pepper, any color

• 4 

  medium scallions

• 1 (16-ounce) package 

  frozen shredded potatoes (do not thaw)

• 12 

  large eggs

• 2 cups 

  whole milk

• 1 tablespoon 

  Dijon mustard

• 1 teaspoon 

  kosher salt

• 1/2 teaspoon 

  freshly ground black pepper

• Hot sauce, for serving (optional)

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray.

2. Grate 12 ounces sharp cheddar cheese on the large holes of a box grater (about 3 cups). Place 2 cups in a large bowl.

3. Prepare the following, adding each to the bowl of cheese as you complete it: Dice 12 ounces ham steak (about 2 1/2 cups). Thinly slice 4 medium scallions (about 2/3 cup). Cut 1 medium bell pepper into small dice (about 1 cup). Toss to combine.

4. Add 1 (16-ounce) package frozen shredded potatoes to the bowl, breaking up any clumps with your hands as you go. (If the potatoes are frozen into one block, wrap it in a thick kitchen towel and pound with the flat side of a meat mallet to break them up.) Toss with your hands to combine. Transfer to the baking dish and spread into an even layer.

5. Place 12 large eggs, 2 cups whole milk, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in the same bowl (no need to wash) and whisk until combined. Pour evenly over the potato mixture. Sprinkle with the remaining cheese.

6. Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, 1 hour to 1 hour and 10 minutes. Let cool for 5 minutes before slicing. Serve with hot sauce if desired.