Egg-Potato Breakfast Casserole

 1/3 C Margarine

1 (15 oz) frozen hash brown
Salt & pepper to taste
1   1/2 C half & half or canned milk
8 eggs
1 1/2 C swiss cheese, grated
1 1/2 C chedder cheese, grated
1 1/2 C chopped ham or bacon (or both)
Green peppers & onions (optional)

Melt margarine in bottom of 9X13 pan.   Add the package of hash browns that have been lightly browned.   Mix seasonings, milk, eggs, cheeses, and meat.   Add green peppers and onions if desired.   Pour over potatoes.   Bake 350 for 30 minutes (eggs need to be set).   Allow casserole to set for awhile before serving.

TO FREEZE: Bake and let cool some.  Cover, label and place in freezer.

TO THAW & SERVE:  Place in fridge to thaw, cook until hot all the way through.