• Preheat oven to bake hash browns according to package instructions. Lay out the hash browns in a single layer on the bottom of your baking dish. Set aside until the oven is ready.
  400 g hash browns
• Meanwhile, chop up the bacon into 1/2” pieces. Add the bacon to a hot pan, cover, and cook for 5 minutes.
  374 g thick-cut bacon
• Remove the hash browns from the oven and adjust the temperature to 375°F.
  400 g hash browns
• Chop onion, pepper and mushrooms, and grate the cheese.
  100 g mushrooms, 1 bell pepper, ½ onion, 200 g cheddar cheese
• Uncover bacon and stir, partially cover for remaining 5 minutes stirring often. If you prefer your bacon less crispy you won’t need the whole 5 minutes. Remove bacon from pan and put it on a paper towel lined plate to remove some of the fat.
• In the bacon pan, add the veggies and half the salt, and sauté for 3-4 minutes. Add spinach and stir just until wilted. Remove from heat.
  100 g mushrooms, ½ onion, 1 cup spinach, 1 tsp salt, 1 bell pepper
• Crack 10 eggs into a medium bowl. Add oregano, remaining half of the salt, pepper, and milk. Whisk until well combined.
  10 eggs, 2 tsp dried oregano, 1 tsp salt, ½ tsp ground black pepper, 1 cup milk

Assembly:

• Spray the glass dish with oil. Place the hash browns on the bottom of the pan.
• Top with a third of the cheese.
• Add the sautéed veggies, bacon, and another third of the cheese.
• Pour the egg mixture over the whole pan and top with remaining cheese.
• Bake on 375°F for 30 minutes or until the eggs are set.