Omelet Breakfast Casserole

So easy to prepare the night before and just bake the next morning.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 1 9x12 casserole

Ingredients

• 1⁄4 cup butter
• 12  eggs
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper or 1⁄4 teaspoon crushed red pepper flakes
• 6  cups frozen hash browns, tater tots, hash brown patties (enough to cover bottom of your pan)
• 1  cup milk
• 3  cups  shredded cheddar cheese
• 2  cups  diced ham or 2  cups sausage or 2  cups bacon
• 1  cup  diced  red peppers or 1  cup green peppers (optional) or 1  cup  yellow pepper (optional)
• 1⁄2 cup  diced onion (optional)

Directions

1. Spray a 9" x 12" baking pan with non-stick cooking spray.
2. Melt butter and drizzle in the bottom of the pan.
3. Layer the frozen hash browns evenly to cover the bottom.
4. Layer cheese, meat and any desired vegetable on top of potatoes.
5. Whisk eggs, milk, salt and pepper.
6. Pour egg mixture over the top to cover.
7. Cover and refrigerate overnight.
8. Bake uncovered at 350º for 1 hour or until set.