Anne's Breakfast Casserole

I don't make up a lot of recipes. I may fudge things from time to time, but there's very few instances where I just kind of wing the whole thing and say a little prayer. Luckily, something wonderful happened this time! So I'm claiming this recipe as mine, all mine. And I must say, it turned out beautifully! Bobby ate two platefuls and I had leftovers the next day and even my cube-mate thought it looked and smelled delicious :-) But since Bobby's schedule is a little odd, I figured what a good thing to have on hand, because you can eat it for breakfast, lunch, or dinner just depending on when he's home. You could also make this a quiche of sorts, but I don't have a pie plate, so it's a casserole.
Anne's Breakfast Casserole

1 package Simply Potatoes Southwest-style shredded hash-browns
1/3 cup butter, melted
1.5-2 cups diced ham
1 cup shredded jack cheese
1 cup shredded cheddar cheese
5 eggs
1/2 cup heavy cream
lots of pepper to taste

Preheat your oven to 425. PAM the bottom of your pyrex or casserole dish, and melt the butter in the mircowave. Blend the whole package of potatoes with the melted butter either in a mixing bowl or carefully in your casserole dish. Use a spatula to press potatoes firmly into the dish to create a solid bottom layer. Top potatoes evenly with shredded jack and cheddar cheeses, and then top evenly with diced ham. In a small mixing bowl, beat 5 eggs with cream and add pepper. Pour evenly over the ham. Bake at 425 for 30 minutes. Cool for just a minute or two and then serve.

In other interesting life news the SUN has come out! Spring is actually going to happen and it's very exciting. All members of the Gibbons household are extremely pleased (although Bobby doesn't see a lot of daylight these days, so he may not know yet...) I also made Ghiradelli Double Chocolate brownies this weekend, and would like to stress their superiority over all other brownie mixes. HANDS DOWN. I also made a yummy little appetizer (thanks Cooking Light Cookbook) of small cheese tortellini, cucumber chuncks, and red bell peppers cut into bite-sized squares tossed with a little bit of Italian Vinaigrette dressing (to prevent the cheap taste that some Italian dressings, particularly Kraft's, can have). Put one of each on a toothpick and served chilled. Could also supersize this appetizer by adding a square of hard salami, grape tomato, kalamata olive, and/or square of feta on a kebab skewer. But I was short on time and couldn't find skewers.