Potato Brunch Casserole

4 lg. potatoes, baked, cooled & grated
1 T. dried, minced onion
12 eggs, beaten*
1 tsp. salt
1/8 tsp. pepper
2 c. diced ham
2/3 c. milk
4 oz. mushrooms, chopped fine
1/8 c. green peppers, chopped
8 oz. Cheddar cheese, grated

Place grated potatoes in a greased 9×13-inch pan. Sprinkle onions and ham over potatoes. Combine eggs, milk, salt and pepper and pour over potatoes. Refrigerate overnight. Next morning, sprinkle with mushrooms, green pepper and cheese on top. Bake for 45 minutes at 350°.

*You may substitute Egg Beaters for real eggs.

JoAnn Moquist