Egg & Hash Brown Casserole

Preheat oven to 400°

Lay bacon on a sheet tray lined with parchment paper. Bake for approximately 15 minutes or until bacon is crispy. Pat bacon dry with paper towels. Drain bacon fat onto a large saute pan.

Melt 2 T butter in a small saute pan. Add ham, corn, and a tiny pinch of the rosemary. Cook until thoroughly heated, about 2-3 minutes.

Over medium heat, add 1 T butter, onions, and bell peppers with a small pinch of salt, pepper, and a tiny pinch of the rosemary. Cook until nearly softened.

Add garlic. Saute 30 seconds.

Whisk together eggs, cream, cheeses, 3 T melted butter, sour cream, and a pinch of salt and pepper with the remaining rosemary.

Add ham and corn to pepper mixture. Stir. Add shredded potatoes. Fold to combine.

Add egg mixture. Mix well. Transfer to a medium sized, buttered casserole dish. Bake uncovered at 375° and cook for approximately 10 minutes or until eggs are no longer runny.

Variations; Roasted bell peppers or garlic or tomatoes, thyme, basil, parsely, cilantro, scallions, chives, oregano, zucchini, yellow squash, milk, fresno chiles, habanero, celery seed, worchestershire, shallots, jalapeños, paprika, smoked paprika, applewood seasoning, poblano, celery, pancetta, prosciutto, crushed pepper flakes, diced salami or capicola, pepperjack, monterey jack, grape tomatoes, bourbon, rum, brandy, beer, apple, cayenne, chipotle, ancho chile, chile powder, cumin, coriander