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 a skillet until browned, stirring to crumble; drain. Place hash browns in a lightly greased 13 x 9 x 2 inch baking dish. Sprinkle with salt. layer sausage, cheese and green pepper.

Combine eggs and milk, stirring well. Pour over green peppers. Bake at 350 degrees for about 50 minutes. Yields 8-10 servings.