When I know I'm either going to get up early on Saturday, or get up late or if I know I'm not going to have the strength to make a big breakfast, I make sure to go to the breakfast casserole.

On Friday nights when I'm making dinner, I start assembling the casserole. That way all I have to do is place it in the oven the next morning and I'm done. I do this alot for when I have guests staying for the weekend. Because you don't want to be trapped in the kitchen the whole weekend. That will make you truly resent your guests.

Fiesta Breakfast Casserole 8 large eggs 8 oz frozen hashbrown potatoes 1 cup sliced peppers (I used a mixture of green and red) 1 clove minced garlic 1 tsp cumin 2 tsp salt 1 tsp red pepper 1 tsp black pepper 1 cup cheddar cheese

In a 8x8 glass buttered dish layer potatoes then the peppers. Whisk the eggs in a separate bowl and add salt, both peppers, cumin and garlic. Pour over the potatoes and peppers and sprinkle cheddar on top. Cover with saran wrap and put in the refrigerator (you can make the morning of if you want). The next morning take out the casserole and place in a 375 degree oven for 40 - 45 minutes until cooked through.