Pepper Jack Hash Brown Egg Casserole

Who doesn't like breakfast for dinner?  This is a yummy breakfast casserole that makes a filling dinner with some toast and fruit.  It takes an hour to bake so plan ahead.  It is easy to half this for a smaller amount.  You can also add meat if desired.

• 1 (30 oz.) bag Shredded Hash Brown Potatoes, thawed 
• 1 (14 oz.) bag broccoli florets, thawed completely
• 1/2 small zucchini, chopped
• 1/2 large red pepper, chopped small 
• 1 1/2 c. chopped mushrooms
• 1/4 large onion, chopped small
• 2 cups of shredded Pepper Jack cheese, divided
• 2 cups of shredded Sharp Cheddar cheese, divided
• 2 Tbsp. butter
• 12 eggs
• 3/4 cup 2 % fat or higher milk
• 3/4 cups sour cream
• 1 Tbsp. dried parsley
• 1 1/2 tsp. salt 

Melt 2 T. butter in a frying pan.  Add the zucchini, red pepper, onion, and mushrooms. Saute for 10 minutes on medium.  In a bowl mix together the hash browns and 2 c. cheese.  In a 15 x 9 inch pan spray with cooking spray.  Put in half of the hash brown mixture.  Top with the sauteed vegetables and broccoli.  Top those with the remaining potatoes.  Mix the eggs, milk, and sour cream.  Pour over the potatoes.
Top with the remaining cheese and sprinkle with the parsley.  Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and cook an additional 30 minutes or until cooked through.