Prep time: 20 minutes
3 cups frozen shredded hash brown potatos
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 oz.)
1/2 cup slided mushrooms
1/4 cup diced tomatos
1/4 cup diced green or red bell pepper
1/4 cup sliced green onion
4 beaten eggs
1 (12oz.) can of evaporated milk or evaporated skim milk
Grease 2 quart. square baking dish.
Arrange potatos evenly in the bottom of the dish.
Lightly saute mushrooms, onions and bell peppers.
Mix cheese, tomatos, and sauted mixture together in large bowl.
Sprinkle/add mixture over potatos.
In a medium mixing bowl, combine eggs, evaporated milk, salt and pepper. Pour egg mixture over potato mixture in dish.
(The dish may be covered and refrigerated several hours or overnight.) Bake, uncovered, in a 350 degree oven for 40-45 minutes (or 55-60 minutes if made ahead and chilled), or until center appears set. Let stand 5 minutes before serving.