Step 1

Heat the oven to 375° F. Spray a 9x13 baking dish generously with cooking spray. Set aside.

Step 2

In a small skillet pan, over medium-high heat, add the butter, onion, and green pepper. Sauté for about 3-5 minutes, stirring frequently, or until the veggies are softened.* If needed, turn the heat down to medium to prevent burning.

Step 3

In a large mixing bowl, beat the eggs with a wire whisk. Add in the heavy cream, salt, garlic powder, and black pepper. Whisk to combine together.

Step 4

Stir in the shredded potatoes and shredded cheese until everything is combined.

Step 5

Pour it into the prepared baking dish. Bake for 45 minutes or until a knife/toothpick inserted into the center of the casserole comes out clean. * If the top & sides of the casserole are getting overly browned during the end of the cook time, loosely lay a piece of tin foil over top of the baking dish, if wanted.

Step 6

Serve casserole warm and garnish with sliced green onions, additional shredded cheese, and/or some dashes of hot sauce or salsa.