Breakfast or supper is easy with this make-ahead casserole sure to satisfy hungry tummies.
1.. Preheat oven to 350°F (if baking immediately).
2. Brown sausage/chorizo and drain fat. If using cubed ham or sliced hot dog, brown in pan for 2 minutes.
3. In a large bowl beat the eggs, add milk and mix; add the hash browns, peppers, onions, cheese and seasonings, mix well.
4. Pour egg mixture into a 9x13 baking pan and top with remaining cheese. Stir in cooked meat. [At this point you may cover and refrigerate overnight if desired to bake the next day. See note below.]
5. Bake 55-65 minutes or until cooked through. Let cool for 5 minutes before serving.
• Notes: You may use your own fresh, shredded potatoes; just peel 3-4 potatoes depending on size. Idaho or Russet potatoes will work just fine.
You may also use a variety of meats in this recipe; try it with cooked chorizo, drained canned pork, cubed ham, or sliced hot dogs; if you choose to use deli cuts you may want to use less salt.
If casserole is refrigerated overnight, remove from fridge 30 minutes before baking. It may require an extra 10-15 minutes cook time