Preheat the oven to 350 degrees.
Slice onion and slowly caramelize in a sauté pan with 1 tablespoon of butter, about 20 minutes, then set aside.
Chop green and red peppers and set them aside.
Brown hash browns with Kosher salt, fresh cracked black pepper, and Old Bay seasoning, then set aside.
In a saucepot, combine 1 cup of milk, cream of mushroom, and chicken soup, stir on medium heat until smooth, set on low heat until ready to add to the casserole.
After hash browns are finished, wipe the skillet clean and set it on medium heat. In a bowl, crack eight eggs and mix with about a 1/3 cup of milk, kosher salt, and cracked black pepper. Add about two tablespoons of extra virgin olive oil to the skillet, and when oil is hot, slowly stir in eggs. When the eggs are finished, set them aside.
In a large casserole dish, start layering ingredients like you would a lasagna, start with putting a little sauce in first, add a layer of hash browns, and then add some scrambled eggs, then the veggies, then some sausage. This recipe will allow for two layers of ingredients, then top with the gruyere cheese and Panko bread crumbs, and fresh parsley.
Bake at 350 degrees for 45 minutes.