Recipe: Weekend Breakfast Bake

Weekend Breakfast Bake
Makes 12 servings

2 cups cubed fully cooked ham
2 packages Betty Crocker hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon instant chopped onion
2 cups shredded Cheddar cheese (8 ounces)
1 cup Bisquick mix
3 cups milk
1/2 teaspoon pepper
4 eggs

Heat oven to 375 F. Grease rectangular baking dish, 13x9x2 inches. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.