1/2 c. chopped green pepper
1 c. chopped onion
4 c. diced ham
1 1/4 c. grated mild cheddar cheese
2 sm. pkgs. frozen hash browns
28 eggs
2 1/2 c. milk

Use two 9 x 13 oven dishes, well buttered. Put hashbrowns in dish first. Saute the green pepper and onion in 1 tablespoon butter. Salt and pepper the potatoes lightly and spread onions and green pepper over potatoes. Next spread ham, then cheese.

Beat 14 eggs at a time with 1 1/4 cups of milk. Pour over the above. Cover and refrigerate overnight. Bake approximately 1 hour. Insert a clean knife in middle. If it comes out clean and potatoes are soft, it is done.