1/2 onion, chopped
1 green pepper, chopped
1 small can green chilies
1 lb. frozen hash brown potatoes, thawed
2 cups cubed ham
1 (16 oz.) bag Monterey Jack cheese, shredded
1 dozen eggs
1/3 cup milk
1 (16 oz.) bag cheddar cheese, shredded

Sauté onion, pepper and chilies. Add potatoes and cook until tender. Place in bottom of a 9x13-inch 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 at 350°F for 1 hour, covered for first half hour, then uncovered.

Serves 10.