Best Breakfast Casserole

I don't eat eggs- but for the rest of my family who enjoy eggs, this is always a hit!

• 24 oz frozen shredded potatoes
• salt and pepper
• 12 eggs
• 2 C half and half
• 1 t season salt
• 1½ C cheddar cheese, grated
• 1½ C pepper jack cheese, grated
• 1/2 package Bacon
• Tube of ground breakfast sausage

1.  Grease a 9x13 inch pan. Add the frozen and shredded potatoes to the bottom of the pan. Sprinkle with salt and pepper.
2. Chop up bacon and cook in pan over medium high heat. Once almost crispy, add sausage and brown as well. Drain on plate coated in paper towells
3.  In a large bowl, whisk the eggs together. Then add half and half, season salt, cheddar cheese, pepper jack, and cooked bacon/sausage mixture.
4. Pour over the top of the frozen potatoes. Cover with foil and refrigerate for 2 hours or overnight.
5.  Leave foil on, bake at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.