Gravy Breakfast Casserole

**Notes:
Oil, butter, salt, pepper, and seasonings are going to be used in the egg mixture, the sauté, and the potatoes, so exact quantities for each aren't given; it is to taste, or enough to keep from burning. Measurements in Ingredient List are a guesstimate.

I use ONLY Pioneer brand Sausage Gravy because it's our favorite. Please make SURE you use a gravy that you LIKE and you'd eat as a side, as you WILL taste it in the dish.

Previously frozen cheese slices crumble VERY well, and makes it perfect for this dish.

You can use cooked sausage or bacon, as well, but please add bacon to your individual already-prepared dish, as it WILL get limp if added to the cooking portion OR the re-heat process.

Mushrooms would be a great add-in, as would be black beans, canned diced chillies, cooked quinoa, or even white shoepeg corn!

Heat large skillet on Med-high heat. Add enough oil and butter to accommodate diced onions, celery, bell peppers, and jalapeños. Sprinkle with salt and seasonings; sauté until soft, adding more oil and/or butter to prevent sticking or burning. When done, add both cans of WELL DRAINED Rotel tomatoes and mix together. Transfer to a bowl and set aside.

In large bowl add eggs, milk, sour cream, 3/4 pkg gravy mix, SOME salt, pepper, cayenne, onion powder, and celery salt; whisk well.

In same skillet, add potatoes ONLY. Cook them over medium heat until the moisture from being frozen has been evaporated. Add some salt, 1/4 pkg of gravy mix, SOME salt, pepper, onion powder, celery salt, and some butter to the skillet and stir them around until they're soft and heated through...even a little golden.

Butter a large casserole dish. Place potatoes in bottom and scatter around to cover bottom of dish. Crumble previously frozen Monteray Jack cheese on top of potatoes. Sprinkle diced ham on top. Spoon sauté mix on top. Pour egg mixture carefully on top. Sprinkle shredded cheddar cheese on top.

Bake on 350* for an hour, or until eggs are set. Let cool before slicing.