Veggie Hashbrown Egg Bake

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.