Place bacon on a foil lined cookie sheet and cook until brown; approximately 15-20 minutes.
Chop up bacon into bite-size pieces.
Sausage Gravy
On medium heat, in a skillet brown sausage into crumbles.
Once the sausage is brown, mix in flour, stir in milk. Add 1 tsp of thyme seasoning. Cook on low until sauce thickens. Turn off heat.
Sauté Veggies
On medium heat, in a skillet add 2 tbsp olive oil. Once the pan is hot, add mushrooms and bell peppers. Sauté for 5 minutes.
Sauté Shrimp
Rinse and pat peeled and deveined shrimp dry.
In a bowl add shrimp. Drizzle with 1 tbsp of olive oil. Add cajun seasoning and mix well.
On medium-low heat, in a skillet add 2 tbsp olive oil. Once the pan is hot, add shrimp. Cook on each side for approximately 4-6 minutes, or until there's a golden brown sear.
Casserole Assembly
Preheat oven to 400°F.
Spray casserole dish with non-stick spray.
Add 1/2 bag of hashbrowns to the bottom of the casserole dish.
Sprinkle with 1 tsp onion powder, 1/2 tsp salt, and 1 tsp thyme.
Spread sautéed veggie mixture. Add 1/2 of cheddar cheese and colby cheeses. Top with sausage gravy.
Add remaining bag of hashbrowns.
Sprinkle with 1 tsp onion powder, 1/2 tsp salt, and 1 tsp thyme.
Add remaining 1/2 of cheddar cheese and colby cheeses.
Cover with aluminum foil and bake for 40 minutes.
Remove aluminum foil and sprinkle bacon on top. Add shrimp. Garnish with parsley (optional).