In a large bowl, whisk together eggs, milk and pepper. Stir in bread, mozzarella and cream cheese. Set aside.

In a 10 inch ovenproof skillet, heat oil over medium-high heat. Saute onion, zucchini, mushrooms, red pepper, garlic, and oregano for 2 to 3 minutes or until softened. Remove from heat; pour in egg mixture and mix well. Arrange the tomatoes over the top. Sprinkle with Parmesan cheese. Bake in a 375 degree F oven for 25 minutes or until egg mixture is set and golden. Cut into wedges and serve. Makes 4 to 6 servings.

Notes:
Left off zucchini – couldn’t find them in winter – and tomatoes
Added bacon bits to the top

8oz. smoked link sausage
2T maple syrup
2 lb. frozen hash browns
2c milk
6 eggs
2oz grated Cheddar cheese
¼ c grated Parmesan
½ t dry mustard
¼ t pepper
2T green onion, snipped with scissors

Preheat oven to 350 and grease casserole with oil. Sauté sausages until brown, add syrup, cook one minute and arrange in single layer in casserole. Top with hash browns.

In medium bowl, whisk remaining ingredients and pour over hash browns.

Bake one hour or until center is set. Sprinkle with green onion. Cool 10 min. Cut into squares.