HillBilly Hash Breakfast Casserole

The Bevis Breakfast Casserole

1 bag of hashbrowns (about 26 oz.)

chopped onion, red pepper, green peppers to taste (about ½ c. total)

1 c. milk

12 eggs

1 lb. cooked sausage or diced ham

1-2 c. cheese

1 tsp. salt

½ tsp. pepper

Mix all ingredients in a bowl or in the hashbrowns bag.

Pour into a 9x13 casserole dish.

Bake at 350-375º for about 1 hour or until hashbrowns are tender in the middle of the casserole and the top is lightly browned.

This can also be cooked in a large Reynold’s aluminum oven bag over a grill.  Pour all ingredients in and seal.  Place on grill and turn every 5 minutes until eggs and hashbrowns are cooked (about 30 Minutes).  (Reynold’s stopped making their aluminum oven bags, but you can make your own big aluminum foil pouch using the heavy duty wide aluminum foil.  I do a double pouch—one inside the other in case it leaks.)