Gluten Free Breakfast Casserole

This week's theme for What Can I Eat That's Gluten Free is casseroles. I love the idea of throwing a few ingredients together and popping it in the oven for a simple meal. However, I rarely make casseroles. I didn't really grow up eating many casserole dishes, except for the occasional pot luck where the casseroles seemed to be more mystery than good eating. I am hoping to pick up some new and fresh ideas over at The Gluten Free Homemaker this week. For my contribution, I made a recipe that I got from my mother-in-law a few years back. This breakfast casserole is so simple and for my small family can serve us for a few days. It's also perfect for Easter and other family get togethers that involve breakfast or brunch.
Breakfast Casserole:
1/2 pound of meat (Bacon, Sausage, Ham, or a combination of any)
1/2 cup onion (chopped)
1/2 cup green bell pepper (Chopped)
12 eggs
1/2 cup milk (I use 1%)
1/2 cup water
1 package (about 16 ounces) fresh hash brown potatoes or frozen hash browns-thawed
4 ounces shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 tsp dill weed
Baking Directions:
Bake in a 375 degree F oven for 30-40 minutes Begin by cooking the bacon, sausage, or any other meat of your choice. Cut the meat into bite size pieces. While the meat is cooking, chop the onion and green pepper, set aside. In a large bowl, whisk together the 12 eggs, milk, water, salt, pepper, and dill weed. Add the meat, hash browns, cheese, onion, and pepper to the egg mix. Combine thoroughly.
Pour the whole mix into a 9x13 baking dish. Spread the mixture around in the baking dish to even it out. Bake at 375 degrees F for 30-40 minutes or until a knife inserted into the middle comes out clean.
Allow to cool for a couple minutes before serving. The hash browns do a great job of holding this casserole together. Enjoy with a hot cup of coffee!!!