Mothers Day Breakfast Casserole

Ingredients:

Cooking spray or margarine

3 cups frozen hash browns

3/4 cup shredded Colby Jack cheese

1 cup diced country ham

1/4 cup diced sweet onion

1/4 cup diced green bell peppers

4 large eggs, beaten

1-1/2 cups whole milk

Salt and pepper to taste

Directions:

1. Coat a 2-quart baking dish with the cooking spray or margarine.

2. Spread the hash browns evenly in the bottom of the dish and top with the cheese, ham, onions and bell peppers.

3. In a separate bowl, thoroughly combine the beaten eggs, milk, salt and pepper. (Be sure to taste for the saltiness of the ham before adding additional salt.)

4. Pour egg mixture over ingredients in baking dish. Cover tightly and refrigerate overnight.

5. Remove casserole from fridge and let stand at room temperature while your oven preheats to 350 degrees.

6. Bake uncovered for about 45 minutes, or until a knife inserted in the middle comes out clean.

7. Let set for five minutes before serving.

Variations:

* Turn this into a vegetarian casserole by substituting two cups of sautéed and drained mushrooms for the ham.

* Make a richer casserole by using only 3/4 cup of whole milk and adding 3/4 cup of sour cream.

* Spice up your casserole by substituting 1-1/2 cups of browned and drained Mexican chorizo for the ham.

* Give your casserole a crunch by spreading two cups of crushed corn flakes (tossed in three tablespoons of melted margarine) on top before baking.

* Sweeten your casserole by spreading two cups of crushed sugar frosted corn flakes (tossed in three tablespoons of melted margarine) on top before baking.