Note: Layer the ingredients in a baking dish the night before, then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving.

Ingredients:

3 cups frozen shredded hash brown potatoes

3/4 cup shredded Monterey Jack cheese with jalapeño peppers or shredded cheddar cheese (3 ounces)

1/2 cup sliced mushrooms

1/4 cup diced tomatoes

1/4 cup diced green or red bell pepper

1/4 cup sliced green onion

4 beaten eggs or 1 cup frozen egg product*

One 12-ounce can of evaporated milk or evaporated skim milk*

Grease 2-quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Lightly saute mushrooms and bell peppers. Sprinkle potatoes with cheese, mushrooms, bell peppers, tomatoes, and green onion. Diced ham or Canadian bacon may be substituted for mushrooms, bell peppers, and tomato. In a medium mixing bowl, combine eggs, milk, pepper, and salt. Pour egg mixture over potato mixture in dish. (The dish may be covered and refrigerated at this point for several hours or overnight.)

Bake, uncovered, in a 350-degree oven for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving.

*Note: Save 50 calories, 6 grams fat, and 150 milligrams cholesterol per serving by using evaporated skim milk and frozen egg product.

Serves: 6

• Mountain Top Lodge at Dahlonega B&B on VirtualCities.com
• Mountain Top Lodge Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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