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Veggie Hashbrown Egg Bake

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Rating: 3   Reviews: 2 See Reviews
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  10 servings
1 32 ounce frozen Southern style hashbrowns, (loose)
1 stick (1/2 cup) butter, melted
1 tablespoon onion salt
2 bunches green onions, chopped
2 1/2 to 3 cups grated cheddar cheese, divided
3/4 loaf white bread cut into cubes, no crust
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped yellow pepper
2 cups grated Monterey Jack cheese
1 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
1 teaspoon dry mustard
Salt and pepper to taste
Paprika or cayenne pepper (to garnish)
Dash of parsley flakes (optional)
Thaw frozen hash browns in microwave for 2 minutes. Mix in butter. Spread hashbrowns into greased 9 by 13 inch pan. Sprinkle with onion salt. Bake at 350 degrees F for 20 minutes. Let cool.

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

In a bowl, combine the eggs, milk, half & half, dry mustard, dash of salt and pepper and beat together. Pour over bread evenly. Sprinkle top with paprika or cayenne pepper and parsley flakes. Cover and refrigerate overnight.

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

Recipe reprinted by permission of White Lace Inn, WI. All rights reserved.
Date Added: 01/01/2008
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Karen Reviewed: 11/17/2009
This was the best egg bake I have ever had. It had a great texture and the flavor was wonderful. It was easy to make and I will make this many more times.
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