1 bag frozen shredded hash browns ( I used shredded but I'm sure the frozen diced potatoes with the peppers already in them would be a huge time saver)
Salt and Pepper, to season
1 can cream of mushroom soup
¾ c. sour cream or plain Greek Yogurt
½ c. milk
8 oz. bag shredded cheese
Bacon, sausage, ham (click here to see my post of freezing these to make life easier and quicker)
Peppers-red, green, yellow, diced (see note below on what I did with extra peppers)
* I don't like dishes. Who does, right?
Instructions
So I just mixed all of this right in my pre greased 9x13 pan. Now remember this recipe is just a GUIDELINE- so if you want to make a smaller pan do so by cutting in half or using your best judgement on measurements, adding a little before you add a lot.
Once I had the hashbrowns in pan, I added the mushroom soup, sour cream, cheese, milk, salt and pepper, meat of your choice-or all 3, and diced peppers.
Recipe by Tandy's Quick Meals at https://www.tandysquickmeals.com/breakfast/kalys-eggless-breakfast-bake/