Caroline’s Brunch Casserole

9x13 pan, 425° & 350°

32 oz Hash Brown potatoes – frozen (shredded or diced, doesn’t matter)

¾ cup butter, melted

1 # breakfast sausage, chopped

4 slices thick cut bacon, sliced

1 cup mushrooms, sliced

½ cup onion, diced

½ cup bell pepper, diced1 cup cheddar cheese, grated

8 eggs

¾ cup heavy whipping cream (or milk)

1 cup cheddar cheese (shredded)

1 cup Jarlsberg or Jack cheese, grated (or any melty cheese like Gruyere or just double the cheddar)

½ cup tomato, diced

½ cup green onion or chives, sliced

¼ cup pesto sauce

¼ tsp salt

1 tsp pepper

1. Press hash browns into 9x13 pan, break up any large pieces.  Pour melted butter over potatoes and bake at 425° for 35 minutes or until light brown.
2. While hash browns bake, sauté next 5 ingredients, set aside and let cool.
3. Whisk eggs and cream, stir in rest of ingredients and (cooled) sautéed veggies.  Pour mixture over baked hash browns. Bake at 350° 30-40 minutes, or until toothpick comes out clean, when inserted.

*I usually completed the first two steps at night, then pop everything into the refrigerator.  And complete step 3 in the morning