Sunday breakfast Hashbrown egg casserole

8 precooked frozen hash brown patties (thawing is not necessary)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups diced leftover ham (about 3/4 pound)
2 scallions , diced
9 large eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/4 teaspoon garlic powder
Instructions
Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
Arrange frozen hash brown patties in the dish, in a single layer, and sprinkle the cheeses, ham, and scallions evenly over the top.
In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder; pour evenly over the ham mixture.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean.
Allow to cool for 5-10 minutes, then cut into portions and serve.

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