My brunch egg casserole recipe

I came up with this as a combo of several casserole dishes and my own personal preferences. INGREDIENTS: 1 pound Farmland sausage (their sausage and bacon mix); 3 cups hashbrowns thawed (the kind with onion, green and red peppers); Baby portabello mushrooms sliced; 1 pint Half and Half; 2 cups shredded Kraft Pizza blend (cheddar and mozzarella); Kosher salt; 18 large eggs. DIRECTIONS: Grease 9 x 13 pan. Cook sausage and drain. Saute mushrooms in sausage grease. Drain. Spread the hashbrowns in the pan. Spread a pinch of salt over the top of the hashbrowns. Top with sausage. Top with mushrooms. Top with cheese. In large bowl, beat eggs and half and half. Mix well. Pour eggs over casserole, be sure it covers everything. Bake at 350 degrees for 45-55 minutes: Casserole is done when it stops looking wet and wiggly on top. Edges will be golden brown.