Breakfast Casserole

20-24 oz. bag of frozen shredded hash browns
¼ c. butter
6 beaten eggs
1 c. half and half
1 tsp. seasoning salt
2 c. grated cheese (any combo of cheddar, Monterrey Jack, Swiss)
salt & pepper
1 lb. sausage Or 8 oz. pkg. diced ham

Preheat oven to 375* degrees and spray 9x13 pan with Pam. Place hash browns in pan, melt butter and pour
over, sprinkle with salt and pepper. Bake for 20 minutes. Meanwhile cook and drain sausage if using. Beat
together eggs, half and half, and seasoning salt. Remove hash browns from oven. Layer meat on top of hash
browns, then cheese, then pour egg mixture on top, sprinkle with salt & pepper. Return to oven and bake
uncovered for 35-45 minutes.
** Casserole can be assembled the night before and instead of returning to oven, put in fridge overnight.
Remove from fridge 30 minutes before baking and bake uncovered @375 for 35-45 minutes.

Variation:
5 overcooked potatoes
2 green bell peppers
1 yellow summer squash
1/4 cup butter
1/4 cup olive oil
2 T chicken bouillon

14 eggs
2 cups milk
1 1/2 cups grated mixed cheese
1 cup black forest ham cut small/ shredded
salt and pepper

Mash potatoes (with skins) in dish. Stir in peppers, squash, butter, oil, bouillon. Cook 375 for 20.
Top with Ham. Cheese. Eggs.
Cook 375 for 35 min. Do not overcook.