| 2 cups | Frozen hash browns, thawed |
| 1 cup | Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided |
| 1 can | 8-oz mushrooms, drained |
| 2 cups | Frozen broccoli florets |
| 4 | Eggs |
| 1/4 cup | Milk |
| 1/2 tsp | Dried thyme leaves |
| 1/2 tsp | Onion powder |
| 1/4 tsp | Pepper |
Preheat oven to 375F. Lightly press hash brown potatoes into greased 9-inch pie plate to form crust. Sprinkle with 1/2 cup of the cheese; top with mushrooms and broccoli.
Beat eggs, milk, thyme, onion powder and pepper with wire whisk until well blended. Pour over broccoli. Sprinkle with remaining 1/2 cup of cheese.
Bake 35 minutes or until center is set and top is golden brown.