Bountiful Brunch

Ellerbeck Mansion Bed and Breakfast
140 North 'B' Street
Salt Lake City,  Utah

Email: info@desertdovebb.com
Website: http://www.desertdovebb.com

 
Egg Dishes & Quiches
                                    

1 package (24 ounces)  frozen shredded hash browns
8  eggs
1/2 cup milk  
4  ounces ham chopped (1 cup) or bacon 1/2  cup cooked crumbled bacon
1/2  cup green bell pepper,  chopped
1/2  cup red & yellow peppers, chopped
1/2  cup mushrooms, sliced 
1/4  cup green onions, sliced
1 cup shredded  cheddar cheese
Salt and pepper to taste

9x13 baking dish.
(I use my 12 in. round heavy cast iron skillet) Oiled well, and heat to worm

Preheat oven to 400 degrees

For crust: thaw potatoes and squeeze out moisture, combine potatoes and 1 egg lightly beaten & salt and pepper in a 2-qt. bowl, mix well.  Spread potato mixture into a well greased pan,  pat down evenly. 
Bake for 15 minutes.
Prepare vegetables
Remove potatoes from oven.
Reset oven at 375 degrees
For egg topping, whisk 7 eggs and milk in 1 qt bowl.  Season with salt and pepper, if desired.  Microwave on high 3 minutes, stir.  Microwave an additional 3 minutes, stir.  Eggs should not be completely set. DO NOT OVER COOK!
Spread partially cooked egg mixture evenly over potato crust.
Add chopped vegetables.  Cover with shredded cheese.
Bake 15-20 minutes.

Cut  and serve.  Garnish with a sprig of fresh parsley or cilantro

Serve with your favorite toast and salsa