Shelly's Recipe

BREAKFAST SOUFFLE

Category: Breakfast Casseroles

1 (26 oz) pkg frozen shredded hash browns
1/4 cup cooking oil
1 large green pepper and onion, chopped
2 cloves garlic, minced
3 cups cook ham
6 eggs, lightly beaten
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups shredded cheddar cheese

In a large skillet, fry potatoes in oil for 10 minutes. Add next 3 ingredients; continue to cook for 25 minutes or until potatoes are browned and vegetables are tender. Stir in ham and heat through. Cover and remove from heat.

In another greased skillet, combine eggs, salt and pepper. Cook and stir gently until eggs are set. Stir in potato mixture. Top with cheese; cover for 35- minutes or until cheese is melted. Serves 6-8