Directions

1. 1. Preheat oven to 425 degrees F.
2. 2. Lightly grease a 7 x 11 inch casserole dish.
3. 3. Layer the hash browns on the bottom of the baking dish, dot them with butter, and cook them until they start to brown, about 30 minutes. Remove from the oven and set aside to cool.
4. 4. In a skillet over medium high heat cook the bacon or sausage until it is just softly done (do not overcook). Remove it from the pan and let it drain on paper towels. After it cools crumble or chop it up and place it in a bowl. If you are using precooked ham you only need to dice it.
5. 5. In the skillet you cooked the bacon or sausage in, using the fat left from the meat, sauté the onion, bell pepper and celery until the onion is translucent, about 3 to 5 minutes. Remove from heat and reserve.
6. 6. In a large bowl mix together eggs, milk and cheese. Stir in meat, onion, bell pepper, celery and tomato. Pour the mixture over the hash browns. Cover with aluminum foil and refrigerate overnight.
7. 7. When you are ready to cook - because of the previous prep work this part is very easy and is in two stages.
8. 8. Leave the aluminum foil on the top of the casserole and bake in preheated 350 degree F oven for 30 minutes.
9. 9. Uncover and bake for another 30 minutes or until eggs have set.