4 bread slices, crust trimmed
5 eggs
1-1/2 cups skim milk
3/4 cup cooked turkey ham, diced
1/2 cup shredded low-fat Swiss cheese, divided
1/2 cup shredded low-fat Cheddar cheese, divided
1/3 cup sliced mushrooms
1/4 teaspoon seasoned salt
3/4 cup frozen O'Brien style hash brown potatoes

Spray a 9 x 9 inch baking dish with cooking spray. Place bread slices, slightly overlapping, in the bottom of the baking dish. In a large bowl, thoroughly combine eggs, milk, ham, 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, mushrooms and salt. Pour mixture over bread slices. Sprinkle potatoes over egg mixture and top with remaining cheeses. Cover and refrigerate overnight.

Preheat oven to 350°F. Bake mixture uncovered 50-55 minutes until mixture is set, or lightly browned, and a knife inserted near the center comes out clean. Cut into wedges or squares to serve.

Recipe and photo source: American Egg Board