Comments: If you are preparing this for a small brunch use the "saved" cup of gravy and add 1 1/2 cups milk, 1 tablespoon onion, 1/4 cup Parmesan or cheddar cheese, salt and pepper to taste and 1 cup chopped broccoli for a tasty broccoli and cheese soup. Serve with a fresh loaf of French bread and garlic butter.

This is a combination of 4 other recipes so I can't claim it as "an original" but it is original in the combination.

1	pkg	Pioneer Country Gravy Mix
2	C	Water (1/2 cup + 1 1/2 cups)
1 1/2	C	Hash brown potatoes
1	tbsp	Margarine
1	C	Chopped ham
2	tbsp	Onion, chopped
2	tbsp	Green or red bell peppers (optional)
4		Eggs, slightly beaten
1/2	C	Cheese, grated or shredded (Cheddar, Mozzarella or Monterey Jack)
1	tbsp	All purpose flour
		Salt and pepper to taste
1	can	Chopped mushrooms (optional)
		Bread crumbs

• Prepare the gravy mix as per the package - Whisk the gravy mix into 1/2 cup cool water. Set aside. Boil the remaining 1 1/2 cups water and mix into the gravy, stir until slightly thickened. Set aside. (This makes 2 cups so save 1 cup for another breakfast or to thicken a cream soup.)
• Saute the onions, bell peppers & ham in margarine. Add the slightly beaten eggs, and stir until slightly set (about 2 min.).
• Combine 1 cup of gravy (saving the other cup), with the cheese, flour, mushrooms, salt and pepper. Stir well; then mix in the egg mixture.
• Pour into a greased casserole dish; sprinkle bread crumbs on top. (For the cheese lover's you might want to sprinkle a bit more cheese on top of casserole before adding the breadcrumbs)
• Bake in a 350 degree oven for 25 to 30 min. (or until bread crumbs are slightly browned and a knife inserted into center of casserole comes out clean.

  Serves 4