Breakfast Hashbrown Casserole

Ingredients:

12 eggs lightly beaten

1 cup milk

1 package of shredded frozen hashbrown potatoes, slightly thawed

1 block of sharp cheddar cheese, grated – approx. 2 cups (so much better than packaged shredded cheese)

1/2 lb. bacon cooked and crumbled

salt and pepper to taste

Optional ingredients – diced green and red pepper, chopped mushrooms, diced onion, sausage, scallions, etc.

Directions:

Whisk the eggs and milk in a large bowl. Stir in hashbrowns, cheese and bacon. Pour into a greased casserole dish and bake at 350 degrees for 45-60 minutes, until set. Remove from oven and let sit for 15 minutes before serving.