6 Eggs
1/2 pkg Frozen Hashbrowns, thawed
1 Green Pepper, chopped
1 Onion, chopped
2 Roma Tomatoes, chopped
Sharp Cheddar Cheese
Milk
Salt & pepper
Preheat oven to 3:50. Butter casserole dish. Press hashbrowns into casserole dish and place in oven. Saute green pepper and onions until soft. Beat eggs with milk, salt, and pepper to taste.Take hashbrowns out of the oven and cover with sauteed veggies. Add tomatoes, and then top with cheese.
Bake ~40 minutes, or until eggs are set.