Teresa's Breakfast Casserole Recipe

1 (2 lb.) bag of frozen hash browns (cubed, not shredded)
Vegetable oil to prepare hash browns
1 (3 oz.) package cream cheese
1/4 cup milk
4 eggs, beaten
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red onion
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. dried oregano leaves
1 1/2 cups grated Cheddar cheese (divided)
Salsa (optional)
Sour cream (optional)

Preheat oven to 350 deg. Prepare hash browns according to package directions. Place cooked hash browns in a 9x13 inch baking dish. Combine cream cheese and milk in a microwave-safe dish and microwave on high one minute. Stir until smooth. Add eggs and vegetables and spices to cream cheese mixture. Stir well. Place egg mixture in a skillet and cook over medium heat until eggs are set, but still moist. Stir egg mixture into hash browns. Add one cup of grated Cheddar cheese to potatos/eggs. Bake at 350 for 15 minutes. Remove from oven and top with remaining half cup of cheese. Switch oven to broil, and return casserole to oven until cheese begins to brown. Top with salsa and/or sour cream if desired.