1 bag partially thawed hash browns
4 cups shredded Cheddar cheese
1 cup Parmesan cheese
10 eggs
4 cups milk
2 bottles Hormel "real" bacon bits
dash of pepper
1 tsp. dry mustard

Prepare 24 hours ahead of time.

Put thawed frozen hash browns in bottom of greased pan. Beat eggs until well blended. Add other ingredients and mix by hand well. Pour over hash browns. Cover and put in refrigerator.

Next morning, bake at 350°F for an hour or until eggs are set.