32 ounces frozen shredded
  hashbrowns
½ cup butter, melted
1 tablespoon onion salt
½ loaf of white bread, cubed
2 cups Monterey Jack cheese
2 ½ cups cheddar cheese, divided
2 green onions, chopped
1 cup frozen fajita bell pepper mix,
  thawed
8 ounces fresh mushrooms,
  sliced thin
1 large tomato, cut into 12 thin slices
7 eggs, beaten
2 cups milk
1 cup heavy cream
1 teaspoon dry ground mustard

    This recipe can be made the night before and refrigerated or morning of. Thaw frozen hashbrowns in microwave for two minutes, mix in melted butter. Spread hashbrowns into greased 9-by-13 pan. Sprinkle with onion salt. Bake at 350 degrees for 20 minutes. Let cool. Sprinkle chopped green onions and then 2 cups cheddar cheese over hash browns. Place bread cubes over cheese. Sprinkle pepper mix and lay sliced mushrooms over bread. Sprinkle grated Monterey jack cheese over veggies. Place slices of tomato over cheese then top with remaining ½ cup grated cheddar cheese over tomato. Beat eggs, milk, cream and dry mustard together. Pour egg mix over whole pan evenly. Sprinkle top with black pepper and parsley flakes (optional). Bake at 350 degrees for 45 minutes covered with aluminum foil then uncovered for 15 minutes to let brown slightly. Let set for approximately 10 minutes before slicing.