Ham and Egg Brunch Bake

6 cups frozen hash brown potatoes

2 cups diced fully cooked ham

2 cups shredded Swiss cheese (8 ounces)

1 jar (7 oz) roasted red bell peppers, drained and chopped

1 jar (4 ½ oz) sliced mushrooms, drained

6 eggs

⅓ cup milk

1 cup small curd creamed cottage cheese

¼ tsp pepper

Heat oven to 350^o. Grease a 9x13x2 baking dish. Sprinkle 3 cups potatoes evenly in baking dish. Layer with ham, Swiss cheese, bell peppers and mushrooms. Sprinkle remaining potatoes over mushrooms.

Beat eggs, milk, cottage cheese and pepper with a fork or wire whisk until blended. Pour over potatoes. Bake uncovered 45 to 50 minutes or until light brown and set in the center.