Bacon and Hash Brown Egg Bake

It's been awhile since I made a breakfast casserole, but I sure do love to have them ready to eat during the week each morning. I didn't wait to bake it in the morning because I don't have that much time during the week. Still tastes great. Recipe courtesy of Betty Crocker.

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 1  lb bacon, cut into 1 inch pieces
• 1  medium onion, chopped
• 1  medium red bell pepper, chopped
• 8  ounces  sliced fresh mushrooms
• 2  tablespoons Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 3⁄4 cup milk
• 12  eggs
• 2  lbs frozen hash browns, thawed
• 2  cups  shredded cheddar cheese

Directions

1. In a 12 inch skillet, cook bacon until crisp. Cover and refrigerate.
2. Drain drippings, reserving a tablespoon in pan. Add onion, bell pepper, and mushrooms and cook 4 minutes over medium heat, stirring occasionally.
3. Stir in mustard, salt, and pepper. In large bowl, beat milk and eggs with wire whisk.
4. Spray 13x9 inch baking dish with cooking spray. Spread half the hash browns in baking dish.
5. Spread onion mixture evenly over the top.
6. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top.
7. Pour egg mixture on top. Cover and refrigerate 8 hours or overnight.
8. Heat oven to 325. Uncover and bake 50 to 60 minutes or until thermometer inserted in center reads 160. Sprinkle with remaining cup of cheese and bacon.
9. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed, and cheese is melted. Let stand 5 minutes before serving.