Hashbrown Breakfast Casserole

Breakfast Casserole
1bag frozen hash brown potatoes (I have used shredded, potatoes o'brien, etc. All have worked great.)
1 cube butter, melted
salt and pepper to taste
2 c. diced ham
2 c. grated cheddar cheese
1/2 c. diced green pepper
8 eggs
2 c. milk
Rinse your potatoes in a colander under cold water and then lay them out on paper towels to drip dry. Pat the top of your potatoes with paper towels and then put them into a 9x13 baking dish. Pour the melted butter over the top of the potatoes and salt and pepper them to taste. Bake at 425 for 25 minutes and allow them to cool completely.
Sprinkle the ham, cheese and diced green pepper over the cooled hash browns. Mix the eggs and milk thoroughly with a wisk in separate bowl and then pour that over the potatoes, ham, etc.
Bake at 350 for 45 -60 mins, or until the eggs in the middle are cooked.
Notes: I always add some crushed red pepper flakes or a few dashes of hot sauce to my eggs/milk mixture for a little kick. I have also added a little finely diced onion with the green peppers.