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Veggie Hashbrown Egg Bake




Source of Recipe


Internet


List of Ingredients




1 32-ounce bag frozen Southern style hash browns, loose
1 stick (1/2 cup) butter
1 tablespoon onion salt
3/4 loaf white bread, cut up into cubes, no crust
2 cups grated Monterey Jack cheese
3 cups grated cheddar cheese
2 green onions, chopped
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped yellow pepper
1 16-ounce package fresh mushrooms, sliced
1 large tomato, sliced thin
7 eggs, beaten
1 1/2 cups milk
1 1/2 cups half & half
1 teaspoon dry mustard
Dash of red cayenne pepper (optional)
Dash of parsley flakes (optional)

Thaw frozen hash browns in microwave for 2 minutes. Mix in 1/2 cup butter. Spread into greased 9"x13" casserole. Sprinkle with onion salt. Bake at 350 degrees for 20 minutes. Let cool. Sprinkle 2 cups cheddar cheese and green onions over hash browns. Place bread cubes over cheese. Microwave green, yellow, and red peppers together for 2 minutes. Sprinkle 3 pepper mixture and fresh mushrooms over bread. Sprinkle 2 cups grated Monterey Jack cheese over veggies. Place 10 slices of tomato over cheese, then 1 cup additional cheddar cheese over tomato. Sprinkle top with red cayenne pepper and parsley. Beat eggs. Add milk, cream, and dry mustard. Beat together. Pour over whole pan evenly. Cover and refrigerate overnight.

Bake (covered with foil) at 350 degrees for 45 minutes. Uncover for 15 minutes to let brown slightly. Let set for approximately 10 minutes before slicing.


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