Ham and Egg Bake
6 cups frozen (not thawed) hash brown potatoes
2 cups diced, fully cooked smoked ham
2 cups shredded Swiss cheese (8 ounces)
1 (7 ounce) jar roasted red bell peppers -- drained and chopped
1 (4 1/2 ounce) jar sliced mushrooms (1 jar) -- drained
6 large eggs
1/3 cup milk
1 cup small curd, creamed cottage cheese
1/4 teaspoon pepper
Heat oven to 350º. Grease rectangular baking dish, 13 × 9 × 2 inches, with shortening. Sprinkle 3 cups of the potatoes evenly in baking dish. Layer with ham, Swiss cheese, bell peppers and mushrooms. Sprinkle remaining potatoes over mushrooms.
Beat eggs, milk, cottage cheese, and pepper with fork or wire whisk until blended. Pour egg mixture over potatoes.
Bake uncovered 45 to 50 minutes or until light golden brown and set in center.