Hash Brown Breakfast Bake Casserole | Butterball

Ingredients

• 1 bag (20 ounces) refrigerated shredded hash brown potatoes
• 1¼ cups (6 ounces) shredded white Cheddar cheese, divided
• ½ cup diced green bell peppers
• ½ cup diced red peppers
• ¼ cup sliced green onion, plus additional for garnish
• 6 large eggs
• 1 cup half-and-half
• 1 tablespoon kosher salt
• ⅛ teaspoon ground red pepper