Breakfast Casserole

This is a choose-your-own breakfast adventure. Leave out the meat and sauté sliced mushrooms instead. Or add bacon or sausage. Add red or green pepper, spinach, chard, tomatoes, hot peppers, olives, green onions, whatever you like! Try different cheeses; use what you have in your fridge: asiago, aged or smoked cheddar, colby, Swiss, feta, goat cheese, etc. or a combination.

2 tablespoons vegetable oil or butter
1 medium onion, diced
1 broccoli head, chopped small (minus the stalk; save stalk for another use)
1 teaspoon kosher salt
1 16-oz bag frozen shredded potatoes, thawed
1 lb ham, cubed
10 eggs
1 ½ cups half and half (or whole milk)
1 teaspoon mustard powder
2 cups shredded cheddar cheese 
White pepper, to taste

1. Heat the oven to 375°F. Coat a 9×13-inch baking dish with cooking spray.
2. Heat the oil in a large skillet over medium heat. Add the broccoli and saute a few minutes. Add the onion and season with a bit of salt. Cook until the veggies are softened, about 5-7 minutes. Spread the mixture in the baking dish, along with the ham. Sprinkle over the potatoes, give it a light sprinkling of salt, and stir everything to combine, spreading into an even layer.
3. Whisk the eggs in a large bowl. Whisk in the half and half, mustard powder, salt, and white pepper. Mix in the shredded cheese. Pour this mixture evenly over the vegetable mixture.
4. Bake until the top is lightly browned and set in the center, about 35 – 45 minutes. Let cool for 5 minutes before cutting.