Ingredients

One 32-ounce package frozen Southern style hash browns (loose)

1 stick (1/2 cup) butter

1 Tablespoon onion salt

3/4 loaf white bread cut into cubes, no crust

2 cups grated Monterey Jack cheese

2-1/2 to 3 cups grated cheddar cheese (divided)

2 bunches green onions, chopped

1/4 cup chopped green pepper

1/4 cup chopped red pepper

1/4 cup chopped yellow pepper

One 8-ounce package fresh mushrooms (thinly sliced)

1 large tomato, thinly sliced

7 eggs, beaten

1-1/2 cups milk

1-1/2 cups half & half cream

1 teaspoon dry mustard

Salt and pepper to taste

Garnish with a sprinkle of paprika or cayenne pepper and a dash of parsley flakes

Thaw frozen hash browns in microwave for 2 minutes. Mix in 1/2 cup butter. Spread hashbrowns into greased 9 x 13-inch pan. Sprinkle with onion salt. Bake at 350 degrees for 20 minutes. Let cool.

Sprinkle chopped green onions and then 2 cups of the cheddar cheese over hash browns. Place bread cubes over cheese. Microwave green, yellow, and red peppers together for 2 minutes. Sprinkle 3-pepper mixture and fresh, sliced mushrooms over the bread. Sprinkle 2 cups grated Monterey Jack cheese over veggies. Place 10 slices of tomato over cheese, then 1/2 cup (or up to 1 cup) additional grated cheddar cheese over tomato.

Beat 7 eggs; add milk, cream, dry mustard, dash of salt, and pepper and beat together. Pour over whole pan evenly. Sprinkle top with paprika or cayenne pepper and parsley flakes (optional). Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes covered with aluminum foil then uncovered for 15 minutes to let brown slightly. Let set for approximately 10 minutes before slicing. Enjoy!

Serves: 10

• White Lace Inn on VirtualCities.com
• White Lace Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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