Breakfast Casserole

Basic, but perfect. Add any veggies as it cooks or toppings when it is done. Here it is nice and plain for the boys:

Ingredients:

1. 24 oz frozen hashbrowns
2. salt and pepper
3. 2 c meat (ham, cooked sausage, etc)
4. 12 eggs
5. 2 c milk
6. 1/2 tsp seasoned salt
7. 3 c cheese

Directions:

1. Spray a 9x13 pan. Add the frozen hashbrowns and sprinkle with salt and pepper.
2. Sprinkle meat evenly over potatoes.
3. In a large bowl, whisk the eggs, milk, and seasoned salt. Add cheese and mix well.
4. Pour egg mixture over potato mixture and cover with foil.
5. Refrigerate at least 2 hours, or overnight.
6. When ready to bake, remove casserole from fridge and leave on counter for 15 minutes.
7. Place covered casserole into cold oven and turn on to 350 degrees. When the oven comes to temperature, set a time for 50 minutes.
8. After 50 minutes, remove foil and continue to bake for another 15-20 minutes, or until cheese on top has toasted.
9. Let the casserole rest for a few minutes to cool before serving.