1–2 cups diced fully cooked ham
12 oz. hash browns
1 medium green bell pepper
1 Tbsp. onion flakes
2 cups shredded cheese
3 c. milk
1 c. bisquick
½ tsp. salt
4 eggs

Grease 9x13 pan. Mix ham, potatoes, pepper, onion and 1 c. cheese. Spread in pan. Stir milk, bisquick, salt and eggs until blended. Pour over potatoes. Sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours. Heat oven to 375. Uncover and Bake for 30–35 minutes, or until light golden brown. Let stand 10 minutes.