Breakfast Casserole

Preheat the oven to 350º F and grease a 9x13” baking dish with oil or spray.

Pour 1 tbsp olive oil into a large skillet and heat over medium for 1 minute. Add the bell pepper, mushrooms, and a pinch of salt and pepper. Cook until peppers are softened and mushrooms are tender. Set aside to cool briefly.

In a large bowl, whisk together eggs, milk, 2 teaspoons salt, and black pepper.

Add the remaining ingredients to the greased baking dish: shredded potatoes, bacon, cheese if using, parsley, and scallions. Add the cooked veggies and toss together with your hands.

Pour the egg mixture into the baking dish and cover it with aluminum foil. Place into the oven and bake for 35 minutes, then remove the foil and bake for 10 to 15 minutes more until the center is set and no longer runny.

Batch cooking note: This is great prepared a few days ahead and heated for breakfast throughout the week. It *could* be frozen but the texture may suffer after freezing.