Becon and Mushroom Hash Brown Breakfast

By dcarriger56

it takes just 30 minutes to assemble a hearty bcasseroles that chills overnight and is baked the next day.

Ingredients

• 1 il bacon, cut into 1 inch pieces
• 1 medium onion, chopped (1\2 cup )
• 1 medium red bell pepper, chopped (3\4)
• 1 package (8 oz) sliced fresh mushrooms)
• 2 Tablespoons Dijon mustard
• 1\2 teaspoon salt
• 1\2 teaspoon pepper
• 3\4 cup milk
• 12 eggs
• 1 package (2 lb) frozen hash browns, thawed
• 2 cups shredded Chedder cheese (16 oz)

Preparation

Step 1

In 12- inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onios, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper, In large bowl, beat milk and eggs with wire whisk.
SPRAY 13X9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
Heat oven to 325 F Uncover, bake 50 to 60 minutes or until thermometer inserted in center reads 160 F Sprinkle with remining 1 cup cheese and the becon. 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.