Bacon and Mushroom Hash Brown Breakfast

It takes just 30 minutes to assemble a hearty casserole that chills overnight and is baked the next day. ...MORE + LESS -

1 lb bacon, cut into 1-inch pieces

1 medium onion, chopped (1/2 cup)

1 medium red bell pepper, chopped (3/4 cup)

1 package (8 oz/250 g) 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/1 kg) frozen hash browns, thawed

2 cups shredded Cheddar cheese

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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 onion, 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.
2

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.
3

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometre inserted in centre reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. 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.

Other types of cheese can be used in place of the Cheddar, such as Monterey Jack, Colby or Swiss.
This is a perfect breakfast to serve with assorted muffins and fresh fruit.