Breakfast Potato Casserole

Photo: flickr user The Gifted Photographer

Ingredients

1 pkt (6 ounces) hash brown Potato cup Chopped onion

1/4 cup Chopped green bell pepper

8 slc Bacon, crisply cooked and Crumbled

1 can (8 ounces) whole kernel corn Drained

1 1/2 cups Shredded cheddar cheese (6 ounces)

1 cup Milk

5 Eggs, beaten

1/2 teaspoon Salt

Dash of ground red pepper

Paprika

Preparation

*Substitute: 3 c Frozen shredded hash brown Potatoes. (do not thaw.)

Heat oven to 350 degrees. Cover potatoes with water and drain as directed on package except omit salt. Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches. Top with onion, bell pepper, bacon, corn and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife inserted in center comes out clean. 6 SERVINGS; 350 CALORIES PER SERVING.