Cheesy Bacon, Potato, And Egg Casserole - cooking recipe

Ingredients

16 ounces bacon
1 green bell pepper, seeds removed and finely chopped
1/2 red bell pepper, seeds removed and finely chopped
1/2 jalapeno, seeds removed and chopped
2 roma tomatoes, chopped
2 tablespoons fresh Italian parsley, chopped
4 green onions, stalks chopped
12 eggs
1 cup half-and-half
2 cups diced potatoes, diced hash browns
1 1/2 cups shredded potatoes (hash browns)
1 cup diced cheddar cheese cube
2 cups shredded cheddar cheese, divided
1/2 teaspoon lawry's seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon yellow mustard powder
1/2 teaspoon paprika

Preparation

Preheat oven to 350. Grease a 9x13 inich baking dish with nonstick cooking spray and set aside.
Cook bacon according to package directions and dice once cool.
Crack 12 eggs into a large mixing bowl. Whisk in 1 cup of half and half or milk.
Stir in 1/2 teaspoon Lawry's seasoning, black pepper, salt, yelllow mustard powder, and paprika.
To the mixing bowl, add 2 cups diced breakfast potatoes and 1 1/2 cups shredded hash brown breakfast potatoes, 1 cup cheddar cheese cubes, and 1 cup shredded cheddar cheese. Mix well.
Reserve half cup fresh veggies/herbs and 1/2 cup chopped bacon for garnish. Add the remaining veggies/herbs and bacon to mixing bowl and mix well.
Pour mixture into prepared baking dish. Top with remaining bacon, veggies, herbs, and cheese.
Bake in oven 50 minutes or until egg mixture is set in center. Cover with foil half way through baking.
Allow casserole to slightly cool before serving.