120-ounce package shredded hash browns, fresh or thawed
¼cupegg substitute or 1 eggbeaten
Topping
1 ¾cupegg substitute or 7 eggsbeaten
½cupmilk
¼teaspoonsalt
¼teaspoonpepper
1tablespoonbutter
1cupchopped mushroomsoptional
½cupred pepperchopped (optional)
½cupgreen pepperchopped (optional)
3green onionsabout ½ cup (optional)
1cuphamchopped (optional)
1 ½cupscheddar cheeseshredded
Instructions
Heat oven to 450ºF. Spray 9x13 pan with nonstick cooking spray.
Combine potatoes and 1 egg, mix well. Spread mixture into 9 inch pie pan and pat down firmly to create a crust. Bake for 10 minutes until edges start to crisp.
Whisk together eggs, milk, salt and pepper; set aside.
In a large non-stick fry pan on medium high heat, melt butter. Add mushrooms, red and green peppers, and onion (if using) and saute for 2 - 3 minutes or until slightly soft. Added ham and cook 1 minute. Add eggs and cooked scrambled eggs until set. Spread egg/veggie mixture over potato crust. Top with shredded cheese.
Return to oven and bake 10 - 15 minutes or until cheese is melted and starting to crisp.