Tealeaves Slightly Southwestern Breakfast Lasagna

Ingredients

32 oz bag of thawed, shredded hashbrowns (or southern style) salt and pepper to taste
3 cups shredded sharp Cheddar cheese (or mexican cheese blend)
1 2 cups cubed precooked chicken or turkey
1 cup chopped onion
1 large bell pepper, chopped (you choose the color!)
8 ounces sliced mushrooms, optional
2 medium tomatoes, sliced, optional
12 15 large eggs
one small can chopped green chiles
2 Tbsp butter
Sour cream and salsa to taste

Instructions

Spread thawed hash browns in a deep 11×14-inch lasagna/roasting pan; season as desired if hashbrowns are unseasoned. (you can also use fully prepared hashbrowns if you like.) Sprinkle half of the cheese over the potato layer.
In a large skillet, saute the onion, peppers, cubed, cooked turkey (or chicken), and mushrooms until tender, add green chiles and simmer. Add a little more butter, as necessary.

Spoon vegetable/turkey mixture over the cheese layer.

In a medium bowl, whisk eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the milk; pour over the casserole. Using a spatula, gently press all over to soak with egg mixture. Layer with remaining cheese. Top with sliced tomatoes, Let stand for 15 minutes. Meanwhile, heat oven to 350°.

Bake casserole for 35 to 45 minutes, until set. Serve with sour cream and salsa on the side as desired. Doubles easily for large groups!