HASH BROWN BREAKFAST CASSEROLE

2 (24-ounce) packages frozen hash browns, thawed
1/2 cup melted butter
12 ounces hot pepper cheese, shredded
12 ounces Swiss cheese, shredded
12 to16 ounces cooked ham, diced
8 eggs
1-1/4 cup milk

1 teaspoon seasoned salt

Grease 9 x 13-inch glass baking dish. Thaw hash browns on paper towels on cookie sheet in oven at very low temperature, until defrosted.

If you leave them in the oven for a while, they will dry out pretty well. Otherwise, press between layers of paper towels to get out excess moisture.

Turn oven heat up to 450°F. Press dry hash browns into 9 x 13-inch dish, including up sides, to form a solid crust. Brush with melted butter - brush top edges, too. Bake at 450°F for 25 minutes.

Remove crust from oven and fill with layers of cheese and ham. Beat milk with eggs and seasoned salt. Pour over cheese and ham.

Reduce oven to 350°F and bake 40 minutes, or until knife inserted in center comes out clean.

Slice into squares and serve warm.

NOTE: This recipe can easily be adapted to your taste. You can use Swiss and jack cheese and add diced green chili peppers; or 3 to 4 slices of cooked bacon, cut into pieces; salt and pepper instead of seasoned salt, etc. Anything that you would put in an omelet would taste great in this casserole.