VEggie Hash brown casserole

If you love a good hash brown casserole but don't like the "can of" soup garbage 
that many contain, here is the recipe for you! This is full of veggies and lots of flavor with cultured dairy instead of msg and unnatural flavors. When you stir this up, you will think that it is too dry and won't cook up right. I think that every time BUT, the potatoes will release moisture so just follow the directions and eat it up. 

Ingredients:

1 cup chopped sweet bell peppers, red or green
1/2 medium onion, chopped
3 cups of fresh spinach, chopped
3/4 cup or more of crumbled bacon or smoked ham. Can omit.
5 large eggs
4 cups frozen hash browns
1 tsp salt
1 tsp dijon mustard
2/3 plain Greek Yogurt
2 Cups cheddar cheese (I use Kerry Gold)

Directions:

Butter or spray a 9 X 12 baking dish. Place chopped veggies,  bacon, 1.5 cups of the cheese  and frozen hash browns into the pan. Do not thaw. Whisk the eggs, salt, mustard and yogurt together. Pour over the contents of the baking dish and stir or fold in until everything is moist and evenly  mixed. Top with remaining cheese, adding more if desired. Bake at 350 for 45-50 minutes. Top with foil at the end if it gets to brown. You want the eggs to be set before you remove it. 

**Adapted from the Super Healthy Kids website. Thank you!
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