Hash Brown Potato Breakfast Casserole

I love making a big breakfast on the weekend when my sons are groggily making their way into the kitchen and things are moving slower than on a busy week day. I also love to throw a breakfast casserole in the oven - leaving more time for chatting or doing chores while it cooks. Then it can sit on the stove and everyone can enjoy a piece as they wake up.

As a newlywed years ago, I got a lot of my recipes from co-workers and learned to make one from my friend, Jeanine that used cubed bread as a base. In recent years I shifted to using refrigerated shredded potatoes and I like it much better. It's super easy and there's always leftovers for the next day or two. I have tried it with frozen hash brown, but I definitely prefer it with the refrigerated potatoes. They cook perfectly.

1 - 20 ounce bag of Simply Potatoes shredded potatoes

10 eggs, scrambled

1/2 cup milk

Dash of pepper

whatever additions you could like. Some favorite of mine are:

1 diced red or green bell pepper

1/4 diced yellow onion

4 or 5 diced mushrooms

1/2 cup shredded mozzarella or cheddar blend

1/2 cup diced ham or bacon bits

Spray your glass pan with oil to avoid sticking. Scramble eggs and add milk and pepper. Then add any desired additions. Bake at 350 for 50-60 minutes.

Garnish if you wish with fresh herbs, salsa or pico de Gallo or hot sauce.