Denver Omelet Dried Hashbrown Bake

Rehydrate spuds in a pan with a lid, add

3 c. boiling water

112 g. dried hashbrowns (4.2 oz carton) makes 3.5 c. prepared spuds

3-4 T. dried onion flakes (only 2 t. for D)

optional 4 T. dried bell peppers or 3/4 c. diced fresh bell peppers

Let rest 15 min.

While it's resting, mix:

 8 eggs

1/2 c. milk

2 c. shredded cheese

1 c. diced ham

1 t. salt

optional 1 T. powdered greens

optional 1 t. powdered mushrooms

Mix well with spuds and Bake for 30 min. at 375 degrees. (STIR half way through)