Grease a 9x13 inch glass baking pan with 1 T coconut oil. I use a paper towel to spread it. Spread 3 cups frozen shredded hash browns in the pan. Sprinkle veggies across potatoes: 1/4 cup diced onion, 1/4 cup diced celery, and 1/2 cup crispy jalapenos. Drizzle melted butter over the vegetables.
Scramble the 10 eggs with a fork in a large bowl. Add 2 cups skim milk, 1/2 cup olive oil mayo, 2 Tbsp. spicy brown mustard, 1/4 cup grated parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 Tbsp. cayenne pepper sauce. Mix very well with a whisk or hand held mixer. Looks like a pretty mixture, doesn't it!!
Pour egg mixture over the vegetables in the pan. If meat is desired, add 1 cup browned pork breakfast sausage or ham to half of the pan for hybrid dish or if meat is desired for entire dish, sprinkle 2 cups meat across. For hybrid half vegetarian/half meat dish, don't jostle pan or meat will drift to vegetarian side.
Cook for 55-60 minutes at 400 degrees. Ten minutes before it is done, pull it out and sprinkle 1/2 cup crispy jalapenos across the top of the egg bake, if desired (it's good without this part too). The egg bake is done when a knife inserted in the center comes out clean, a tiny bit of moisture on the knife is ok, but not uncooked egg.
Top pieces with hot sauce as desired.
OR top piece with medium salsa as desired.