Breakfast Casserole:
Serves 12  (May be halved)  Reheats well in the microwave.

Grease a 9X13 baking dish.  Preheat oven to 375

1/2 med. green pepper (chopped)
1/2 sm. onion (chopped)
1 lb. bulk sausage, bacon or ham  (cooked)
9 lg. eggs
1 can cream of mushroom or chicken soup
1 C. sour cream
1/2 C milk
4 C. shredded cheese blend
1 can diced, fire roasted tomatoes with chilies
2 tsp. oregano
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 pkg. shredded frozen  hash-browns  (You can use the hash browns with onions and peppers already added and omit the onion and green pepper above)

Thaw hash-browns in the microwave.  Spread in prepared casserole. Place cooked meat evenly over hashbrowns. Scramble eggs in large mixing bowl.  Add milk, sour cream, soup, tomatoes, oregano, salt and pepper.  Mix well.  Add cheese.  Pour over hash browns and meat.  Refrigerate overnight or cook immediately.  Bake 375 for 40 minutes or until a knife inserted in the center comes out clean.

Garnishing/topping suggestions:  Salsa, Sour cream, chopped green onions, chopped cilantro, sliced avacado

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