Ingredients
1 tablespoon butter1 cup sliced leeks (white portion only)2 garlic cloves, minced1/4 teaspoon salt1/4 teaspoon pepper12 thin slices prosciutto or thinly sliced deli ham3 cups frozen shredded hash brown potatoes, thawed8 large eggs2 cups 2% milk1/2 cup shredded provolone cheese1/4 cup loosely packed basil leaves, chopped1 teaspoon ground mustard1 package (6-1/2 ounces) spreadable garlic and herb cream cheese
Preparation
Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add leeks; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. Remove from pan.
In same skillet, cook prosciutto over medium heat until crisp. Remove to paper towels to drain.
In a greased 11x7-in. baking dish, layer hash browns, leeks and prosciutto. In a large bowl, whisk eggs, milk, cheese, basil and mustard; pour over top. Drop cream cheese by tablespoonfuls over egg mixture.
Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
