Breakfast Potato Casserole

• 6 ounces potatoes frozen hash brown one package
• 13 cup onions chopped
• 1/4 cup green bell peppers chopped
• 8 slices bacon crisply cooked and crumbled
• 8 ounces corn whole kernel corn, canned (one can), drained
• 1/2 cup cheddar cheese shredded
• 1 cup milk
• 5 large eggs beaten
• 1/2 teaspoon salt
• 1 dash cayenne pepper red pepper, ground
• 1 dash paprika

1. *substitute: 3 cup Frozen shredded hash brown Potatoes.
2. (do not thaw.)
3. Heat oven to 350F (180C).
4. Cover potatoes with water and drain as directed on package except omit salt.
5. Spread potatoes in un-greased rectangular baking dish, 12 X 7 1/2 X 2 inches.
6. Top with onion, bell pepper, bacon, corn and cheese.
7. Mix remaining ingredients except paprika.
8. Pour over cheese.
9. Sprinkle with paprika.
10. Bake 35 to 40 minutes or until knife inserted in center comes out clean.
11. 6 SERVINGS; 350 CALORIES PER SERVING.

onions, green bell peppers, bacon, corn, cheddar cheese, milk, eggs, salt, cayenne pepper, paprika

Taken from recipeland.com/recipe/v/breakfast-potato-casserole-2770 (may not work)