Shelly's Recipe

*BAKED POTATO OMELET CASSEROLE*

Category: Breakfast Casseroles

1 (20-oz) pkg frozen savory seasoned shredded hash browns, thawed
1 (16-oz) pkg sausage, cooked, crumbled, and drained
10 slices bacon, cooked and crumbled
1 (8-oz) pkg shredded mozzarella and Cheddar cheese blend
10 large eggs
2 cups half-and-half
1/2 tsp garlic powder, optional
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 (4 oz) can chopped green chilies, optional
Salt and pepper, to taste, optional

Preheat oven to 350. Lightly grease a 13x9x2-inch baking dish. Place hash browns in prepared dish, pressing gently. Layer sausage, bacon, and cheese on top.

In a medium bowl, whisk together eggs and remaining ingredients. Pour evenly over casserole. Bake for 35 to 45 minutes, or until lightly browned and set. Serve immediately. Makes 12 servings

NOTE: I like a crunchy crust, so I put the hash browns in the oven and start to bake them while cooking the sausage and bacon. Take them out and finish as directed. I like to add chopped ham when I have some around and saute some chopped onions and green or red bell peppers to it. This is one of those casseroles you can add anything your heart desires!