Hashbrown Casserole

12 eggs
1 can (12 ounces) evaporated milk
1 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper (optional)
1 pkg shredded hashbrowns, thawed
2 cups (8oz) shredded cheddar cheese
1 lrg onion chopped
1 med. green pepper chopped
1 cup cubed cooked ham (I have also used cooked mild sausage)

In large bowl combine eggs, milk, salt, pepper, cayenne. Stir in potatoes, cheese, onion, ham, green pepper. Pour into greased 13x9 baking dish. Bake uncovered at 350 for 50-60 minutes or until knife comes out clean.

Serve with salsa, ketchup, or hotsauce. Makes great leftovers.