Amish Breakfast Casserole

1 pound sausage, crumbled
1 medium sweet onion, diced
1/2 red and 1/2 green pepper, chopped
1/2 cup mushroom, chopped
6 eggs, lightly beaten
4 cups shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Directions
In a large skillet, cook sausage and drain most of the fat. Remove sausage and saute the vegetables till wilted. In a bowl, combine the remaining ingredients; stir in veggies and sausage. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. (At this point, you can refrigerate overnight.)

Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly (longer if refrigerated). Let stand for 10 minutes before cutting.

The original recipe for this dish called for bacon, but I prefer sausage. It also only called for the onion, but no pepper or mushroom. If you are feeling adventurous, you can also add jalapeno.