1 lb. hot bulk pork sausage
3 c. frozen hash brown potatoes, thawed
1/2 tsp. salt
3 c. (12 oz.) shredded cheddar cheese
1/2 c. chopped green pepper
12 eggs, beaten
2 c. milk

Cook sausage in skillet until browned, stirring to crumble; drain.

Place hash in a lightly greased 13"x9"x2" baking dish, sprinkle with salt. Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well and pour over green pepper. Bake 50 minutes at 350 degrees. Yield: 8 to 10 servings.