Hashbrown Casserole

 
We had this for Christmas Breakfast this morning along with the baked French toast recipe I added a couple of years ago. Great combo!

Freezer Hash Brown Casserole
8 eggs
4 C. hash brown potatoes
12 oz. evaporated milk
2 C. shredded cheddar cheese
1 tsp. salt
1 C. diced Onion
½ t pepper
1 ½ C. diced green Pepper (or red and green)
1/8 tsp. cayenne pepper
1 C. diced ham

Tip:  If you buy the hash browns with the onion and peppers already in them, you don't have to buy and prep any for this recipe.

Mix eggs and milk together in a bowl. Add eggs and the remaining of the above ingredients into a one gallon freezer zip lock bag and seal the bag, removing all excess air and freeze. (See tip about the cheese up top) To serve thaw completely in refrigerator and put into a greased 9 x 13 dish. Bake uncovered in 350 degree oven for 45-50 minutes or until a knife inserted comes clean.

Can be mixed together and frozen in a freezer bag.  Instead of putting cheese in with mix, it is recommended that you freeze the cheese in a baggies and attach to egg mixture bag.