1/2 onion, chopped
1 green pepper, chopped
1 sm. can green chalice
1 lb. frozen hash brown potatoes, thawed
2 c. cubed ham
1 lb. Monterey Jack cheese, shredded
1 dozen eggs
1/3 c. milk
1 lb. cheddar cheese

Saute onion, pepper and chilies. Add potatoes and cook until tender. Place in bottom of a 13 x 9 glass casserole pan. Next add ham and Monterey Jack cheese. Follow with eggs that have been well beaten with milk. Finally, top with cheddar cheese. Refrigerate overnight. Bake for 1 hour at 350 degrees, covered for first half hour, then uncovered. Serves 10.

Great for Sunday brunch with muffins.