In a large saucepan, place the 2 TBSP olive oil and the butter over medium high heat.

Add the diced potatoes and onions; turn with spatula until all covered.

Cook, stirring often until the potatoes are brown and soft, about 10 or so minutes adding the salt, pepper and garlic during the last couple of minutes; watch the heat so the potatoes won’t burn.

Spray a 9 x 13 pan with nonstick spray.

Remove the potatoes from the heat and with a slotted spoon, add them to the pan.

In the same frying pan, add a couple TBSP of the bacon grease and then the mushrooms and chopped spinach.

Cook over medium heat until spinach is wilted and mushrooms are a beautiful brown and are soft.

Add this mixture to the potatoes, draining with the slotted spoon.

Top with 2/3 of the chopped bacon and the cheeses.

In a large bowl, whisk the 10 eggs with the heavy cream; pour over veggies.

Top with remaining chopped bacon and chopped green onion.

Preheat oven to 400 degrees. Cover the dish with foil and bake 40-45 minutes. Uncover and bake an additional 5-7 minutes. The eggs should be set and cheese melted.

Enjoy!