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Description:
A delicious breakfast bake made with hash browns, eggs, cheeses, fresh vegtables served with warm bisquits.

Ingredients:
Any type of Frozen hash browns thawed, about 3 cups.

One zuccini cut up small
One summer squash cut up small
Three scaillions sliced small
One cup shredded carrots
Two brocoli crowns cut up small
One julliened colored pepper - red, orange or yellow julliened
6 eggs
1 cup half and half
2 cups of your favorite shredded cheese - 1 cup in batter the remaining cup to be sprinkled on bake when done.
Fresh basil, parsley and orgeno chopped or two tsp italian seasoning.
Salt and pepper to taste.

Directions:
Take a 9 inch pie plate for four servings or a 9 by 13 inch baking pan for 6 servings.
Spray the pans with pan and spread the thawed hash browns on the bottom of the pan.
Cook in a 375 degree oven for about 10 minutes.
While hash browns are cooking, sautee all of the vegetables in butter until crisp tender.
Add seasonings to taste.
Pour veggies over hash browns.
In a blender mix up eggs, half and half and cheese until blended.
Pour over the veggies and hash browns.
Cook in a 375 degree oven for about 30 minutes. Remove from oven, sprinkle remaining cup of cheese over the top. Let stand for about 5 minutes. Serve with warm biscuits or toast.

Recipe Provided By:
Angels' Watch Inn
Westbrook, CT

Westbrook Bed and Breakfast Inns