Bacon and Hash Brown Egg Bake

• bacon, cut into 1 inch pieces↗1 lb
• medium onion, chopped↗1
• medium red bell pepper, chopped↗1
• sliced fresh mushrooms8 ounces
• Dijon mustard↗2 tablespoons
• salt↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• milk↗3⁄4 cup
• eggs↗12
• frozen hash browns, thawed↗2 lbs
• shredded cheddar cheese↗2 cups

Step-by-step instructions

1. 1

   In a 12 inch skillet, cook bacon until crisp. Cover and refrigerate.

2. 2

   Drain drippings, reserving a tablespoon in pan. Add onion, bell pepper, and mushrooms and cook 4 minutes over medium heat, stirring occasionally.

3. 3

   Stir in mustard, salt, and pepper. In large bowl, beat milk and eggs with wire whisk.

4. 4

   Spray 13x9 inch baking dish with cooking spray. Spread half the hash browns in baking dish.

5. 5

   Spread onion mixture evenly over the top.

6. 6

   Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top.

7. 7

   Pour egg mixture on top. Cover and refrigerate 8 hours or overnight.

8. 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. 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.