This easy and delicious layered breakfast pie has a hash brown crust topped with a layer of Swiss cheese, ham, Jack cheese and mushrooms, topped with a golden layer of paprika seasoned egg.

Sunny Ham and Eggs

1 (15-ounce) package frozen hash brown potato patties
1 1/2 cups shredded Swiss cheese
1 1/2 cups chopped cooked ham
1 1/2 cups shredded Monterey Jack cheese
1 cup sliced mushrooms
3 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1 tablespoon chopped parsley

1. Cut and fit frozen hash brown potato patties (slightly thawed) into a greased 9-inch pie pan. Press in firmly. Brush with butter and bake at 425°F (220°C) for 25 minutes.
2. Remove from the oven. Reduce the oven temperature to 350°F (175°C).
3. Into the pie pan, layer Swiss cheese, ham, Monterey Jack cheese, and mushrooms.
4. In a small bowl combine eggs, seasoned salt, paprika, and chopped parsley. Pour over the pie.
5. Bake for 30 to 40 minutes, or until the center is set. Remove from the oven and let stand for 10 minutes before serving.

Makes 8 servings.