Sharing big breakfasts with lots of happy people are the reason why I love to cook. I made a variation of this (closely following a recipe) and had to improvise a second time…where I came up with this!
10 large eggs
2 c milk
2 c shredded cheese (cheddar, mozzarella, Parmesan, or a mixture of any cheese)
1 tbsp mustard
1/2 bag (~14 oz) Ore Ida hashbrowns, O’Brien style (with peppers and onions)
1 tsp season salt
1/4 tsp pepper
6 slices whole wheat bread, torn into 1/2″ cubes
Using a butter wrapper or cooking spray, grease a 13×9″ pan. Spread frozen hashbrowns in bottom of pan and bake at 350 degrees for 10 minutes. Meanwhile, in a large mixing bowl, whisk together eggs, milk, cheese, and seasonings. Pour egg mixture over potatoes and top with torn bread. Bake in the 350 degree oven for 45-60 minutes or until eggs are set. Serve immediately with fresh cut fruit.