Do-Ahead Egg & Hashbrowns Breakfast Bake

Grease a 9" x 13" x 2" (or close) baking dish. Dice the ham (It may be possible to use different meats but I have tried nothing other than ham). Mix the ham, potatoes, dried onion, and 1 3/4 to 2 cups of a medium cheddar cheese, or a mixture of shredded cheddar's, in a mixing bowl. For the hash browns I use most of a 20 ounce bag of "Simply Potatoes" by Crystal Farms, which are found in the refrigerator section of the grocery store. I use all but about 1/4 of the bag (15 to 16 ounces of the 20 ounce bag), and use the plain, unseasoned, shredded version of these hash browns. Any unseasoned shredded hash browns should work, even those which are frozen and thawed, as long as the potatoes are not precooked or pre-browned, intending to be simply warmed up. You want basically "raw" or only partially cooked and "prepared-for-frying" hash browns. Spread what you have just mixed together into the prepared baking pan. In the same bowl mix the eggs, salt, pepper, milk, and Bisquick (if your eggs are small adding an extra egg would not be a bad idea). A whisk is a good tool for this mixing although bear in mind that there will be some Bisquick which does not dissolve entirely. Pour this mixture over the potato/cheese in the baking pan, stirring the egg mixture often while pouring to evenly distribute the undissolved Bisquick. Sprinkle the remaining shredded cheese over the top, cover with plastic wrap and place in the refrigerator for at least 4 or 5 hours. Overnight is ideal although I have made this after sitting for only 5 hours with success. Allowing to sit for more than 18 hours would likely be detrimental. When ready to bake Preheat oven to 375 degrees Fahrenheit if using a metal pan. For a glass pan, which is what I always use, reduce the heat by fifteen degrees, or to 360. Simply remove the plastic wrap and place uncovered in a preheated heated over for 30 to 35 minutes if at full temperature, or 45 minutes or longer if at a reduced temperature (For the record I believe cooking this more slowly produces a lighter, fluffier product. The glass pan is always perfect.). You will know this is done when you see what looks like a perfectly browned and puffed omelet which does not jiggle and springs back lightly when touched. Allow to sit for 10 minutes before serving. Do not forget this part! Notes- When first assembled, before placing in the refrigerator, it may seem as if there is too much liquid. This is how it should look. The next day, or after at least 4 or 5 hours, some of the liquid will have been absorbed, however it may still seem too "watery." If the amounts above, baking temperature, cooking time, and time to set after cooking have been followed, the finished product should contain no loose liquid when served, unlike many of the other variations of this recipe. This produces a thoroughly cooked-through egg dish. The flavor is just as you would imagine when potatoes, eggs, ham, cheese and a little onion are baked together. This is a standard breakfast flavor which appeals to a wide variety of people and is a safe bet if serving many. There are many ways to adjust this to more specifically suite your taste by adding seasonings, chopped green peppers, chives instead of the minced onion (nice addition of color), or hash browns which have been previously seasoned. Experiment with other meats too (or the lack of), diced potatoes instead of shredded, etc.... I would be interested to hear how these changes work out.