- 1 lb bacon, cut into 1″ pieces
- 1 medium onion, chopped (1/2 C)
- 1 medium red bell pepper, chopped (3/4 C)
- 1 pkg (8 oz) sliced fresh mushrooms
- 2 Tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 C milk
- 12 eggs
- 1 pkg frozen (2 lbs) frozen hashbrowns, thawed
- 2 C shredded cheddar cheese
In a 12″ skillet, cook bacon until crisp. Using a slotted spoon, remove from pan to a small bowl. Cover & refrigerate. Drain the drippings, reserving 1 Tbsp in the pan. Add the onion, bell pepper, & mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt, & pepper. In a large bowl, beat milk & eggs with wire whisk.
Spray 13X9 pan with cooking spray. Spread half the hashbrowns in the pan. Spread onion mixture evenly on top. Sprinkle with 1 C of cheese. Spread remaining hashbrowns over the top. Pour egg mixture on top. Cover & refrigerate 8 hours or overnight.
Heat oven to 325. Uncover pan & bake 50-60 minutes or until thermometer inserted in the center reads 160. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until knife inserted in center comes out clean, top is puffed, & cheese is melted. Let stand 5 minutes.