Potatoe Breakfast Casserole

7-8 boiled potatoes, peeled and grated
Pam
1 cube butter or margarine
salt and pepper
3/4 lb. ham
1 1/2 cups shredded cheddar and Monterrey jack cheese
1 cup pepper jack cheese, shredded (optional)
5 eggs
1 cup milk

Directions: Shred potatoes. Spray Pam in a 9 by 13 inch casserole dish. Place shredded potatoes in the bottom of the pan. Pour melted butter over potatoes. Salt and pepper.
Mix ham and cheeses together and sprinkle over potatoes.
Beat eggs; add milk to eggs. Salt and pepper. Pour over top of casserole.
Bake @ 375 degrees for 45 minutes.
This recipe is from Jill's family. It's great for large family gatherings, when you need to feed a lot of people.