Recipe: Veggie Hashbrown Egg Bake

A delicious, filling and nutritious egg bake recipe? Look no further. Maggie whipped this up for our kick-off gathering in April and I think many of us have been dreaming of it since. We borrowed this recipe from the lovely White Lace Inn in Sturgeon Bay, Wisconsin. Enjoy!

Ingredients:

1-32 oz. frozen Southern style hash browns (loose)
1 stick (1/2 c.) butter, melted
1 tbs. onion salt
3/4 loaf white bread cut into cubes, no crust
2 c. grated Monterey Jack
2 1/2 to 3 c. grated cheddar cheese (divided)
2 bunches green onions, chopped
1/4 c. chopped green pepper
1/4 c. chopped red pepper
1/4 c. chopped yellow pepper
1-8 oz. pkg. fresh mushrooms (thinly sliced)
1 lg. tomato, thinly sliced
7 eggs, beaten
1 1/2 c. milk
1 1/2 c. half & half
1 tsp. dry mustard
Salt and pepper to taste
Garnish with a sprinkle of paprika or cayenne pepper and a dash of parsley flakes

Directions:

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

Sprinkle chopped green onions and the 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 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. Uncover for 15 minutes to let brown slightly. Let set for approximately 10 more minutes before slicing. Serves 10 people.