1-32 oz. frozen Southern style hashbrowns (loose)
3/4 loaf white bread cut into cubes, no crust
2 1/2 to 3 cups grated cheddar cheese (divided)
1-8 oz. pkg. fresh mushrooms (thinly sliced)
1 stick (1/2 cup) butter, melted 1 tbs. onion salt
2 cups grated Monterey Jack
2 bunches green onions, chopped
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped yellow pepper
1 lg. tomato, thinly sliced
7 eggs, beaten
1 1/2 cups milk
1 1/2 cups 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

Thaw frozen hash browns in microwave for 2 minutes. Mix in 1/2 cup butter. Spread hashbrowns into greased 9x13 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 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 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.