Hash Brown And Egg Bake

Friday morning before we headed to the FBR Open I made this wonderful recipe. I could have prepared this dish in advance, covered and refrigerated overnight. And removed from the refrigerator 30 minutes before baking. But, no I waited until the morning when we were rushing to get out the door.

1 package (32 oz) frozen cubed hash brown potatoes, thawed
1 pound bacon, cooked and crumbled
1/4 tsp. salt
1 cup shredded cheddar cheese, divided
1/4 cup chopped onion (use to your liking)
1/4 cup chopped green pepper (use to your liking)
8 eggs
2 cups milk

In a large bowl, combine hash browns, bacon, 1/2 cup cheese, onion, green pepper and salt. Spoon into a greased 9x13 baking dish. In bowl, beat eggs and milk until smooth, pour over hash brown mixture. Bake, uncovered, at 350 for 50 minutes. Top with remaining cheese.