Preheat the oven to 375 degrees F. Coat a 9"x13" baking dish with cooking spray.
Heat the olive oil in a large pan over medium high heat. Add the onions and peppers, and season with salt and pepper to taste. Cook, stirring occasionally until vegetables are softened, 3-5 minutes.
Place the cooked vegetables, ham and hash browns in the baking dish, stir to combine.
In a medium bowl, whisk the eggs until thoroughly blended. Add the cream, milk and salt and pepper to taste. Whisk until smooth. Stir in the cheese.
Pour the egg mixture over the ham and vegetables in the pan.
Bake for 45 minutes or until golden brown and cooked through. Sprinkle with chives. Cut into squares and serve.
Notes
To get a smooth egg mixture for this casserole, I typically crack my eggs into a bowl, and whisk until thoroughly blended. After the eggs have been beaten, I slowly add in the milk and cream, whisking as I go.
You can use either fresh or frozen hash browns for this recipe. If you’re using frozen hash browns, you don’t need to thaw them, simply break them up a bit and add to the pan. Fresh hash browns are located in the egg section of most grocery stores.