Aunt Millie'S Breakfast Casserole - cooking recipe

Ingredients

2 large russet potatoes, peeled and grated
12 large eggs (Substitution suggestion provided @ bottom)
1 cup milk
1 1/2 cups colby-monterey jack cheese, shredded, 1 cup reserved
1 teaspoon salt and pepper (to taste)
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup white button mushrooms, cleaned and sliced
8 ounces frozen spinach, well-drained
1 medium tomatoes, seeded and diced
1 medium white onion, chopped
1/2 cup green onion, chopped

Preparation

Grease 13-in. x 9-in. baking dish.
Line baking dish with grated potatoes, pressing potatoes up the sides, into the corners, and no more than 1/4\" thickness covering the bottom. You may salt and pepper the potatoes lightly if you wish, to taste.
Drain spinach in paper towel lined collander. Be sure to press as much of the water out as possible. Best way is to quarter-fold about three to four additional paper towels and press down onto the spinach in the collander. Replace the paper towel in the collander as needed until the spinach appears to be nearly \"dry\". Set aside.
Mix thoroughly together the eggs, milk, 1/2 cup shredded cheese, and all the vegetables including the well-drained spinach; Salt and pepper, to taste.
Pour egg mixture into potato-lined baking dish. Top with remaining shredded cheese. If not baking right away, cover dish with plastic wrap or lid; Refrigerate up to 24 hours.
When ready to bake, preheat oven to 350 degrees, remove cover and put dish in oven 30-45 minutes or until inserted knife comes out clean.
NOTE: If you're watching your figure, you may substitute 6 eggs with three 2-serving containers of Egg Beaters or use 1 carton Egg Beaters for all 12 eggs.