6 slices bacon
1/2 lb. smoked sausage, diced
1/2 C. bell peppers, diced (I used a combo of orange and yellow)
1/2 C. onion, finely chopped
15 oz. frozen hash browns, thawed
1 med. zucchini, shredded
10.5 oz. can cream of mushroom soup
1 large egg, beaten
1 1/2 C. shredded sharp cheddar cheese
1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper...combine and store in an airtight container)
1/4 tsp. salt
Chop up the bacon and fry it until it is crispy, remove to a paper towel lined plate and drain off all but 2 T. of the bacon grease. Add the diced sausage, bell peppers and onions to the pan and cook for 5 minutes. Remove mixture to the same plate as the bacon, set aside. In a large bowl combine the hash browns and shredded zucchini. Stir in the soup and combine well. Stir in the beaten egg and combine, add the bacon and sausage mixture to the bowl and mix well. Stir in the cheese and the seasonings. Pour the mixture into a buttered 3 quart casserole dish. Bake in a 375 degree oven for 35-40 minutes.