Hashbrown Quiche

This is one of those breakfast casseroles. I made it for a youth breakfast the other morning. It was really good.

1 24 Oz. Package Shredded Hashbrowns, Thawed
1/2 Cup Melted Butter
1 Cups Monterey Jack Cheese, Shredded
1 Cup Half & Half or Milk
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cups Cheddar Cheese, Shredded
2 Cups Ham, Diced (I used sausage instead)
6 Eggs

Grease 9x13 pan. Press thawed hashbrowns between paper towels to remove excess moister. Press hashbrowns into a 9x13 pan and brush with melted butter. Bake at 425 for 25 minutes. Remove from oven. Layer cheeses and sausage. Beat milk, eggs, salt and pepper in a blender. Pour over the top. Cover and refrigerate overnight. Bake the next morning at 350 for 15-20 minutes. You don't have to make this the night before. If you don't make it the night before, just bake once you have poured the egg mixture over the top at 350 for 30-40 minutes.