Breakfast Casserole

1 (16 oz.) pkg. shredded hash browns
1 sm. onion
1 green pepper
2 c. cooked, cubed ham
1 T. butter or vegetable oil
12 eggs
1 c. milk
1 tsp. salt
1/2 tsp. pepper
1 c. shredded Cheddar cheese

Preheat oven to 350°. In medium bowl, thaw hash browns. Chop onion, green pepper and ham. In skillet, sauté onion and green pepper in margarine until vegetables are tender. Add ham and stir. In large bowl, lightly beat eggs, milk, salt and pepper. Add ham mixture, potatoes and cheese. Pour all into buttered 9×13-inch pan. Bake 30 minutes, until eggs are set. Variation: Sprinkle more cheese, dried parsley flakes, bacon and sausage, if you wish.

Mae Holm