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b10broek
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FIRST STEP:After cutting the bacon into ½ inch pieces, fry the bacon until it is crispy
Save the fat drippings from the bacon
Using 1 tablespoon of the drippings, add the onion and the pepper to the skillet, then add in the mushrooms and saute for 3 minutes
Sprinkle with the salt and pepper and then stir in the mustard
SECOND STEP:In a large bowl, beat the eggs and the milk together
THIRD STEP:Spray a 9x13 casserole dish with non-stick spray
Place one half of the hashbrowns at the bottom of the dish
FOURTH STEP:Spread a layer of the onion, mushroom and pepper mix
Sprinkle with one half of the shredded cheese
Top with the remainder of the hashbrowns
FIFTH STEP:Carefully pour the egg mix over the top and cover tightly.
Place in the refrigerator for at least 8 hours, you can keep it in the refrigerator up to overnight.
The next morning, preheat the oven to 350*, place casserole dish on center shelf in oven
SIXTH STEP:Bake for 30 to 45 minutes. The middle of the casserole must read at least 160* on a thermometer.
Top with the remaining shredded cheese and bake for an additional 5 minutes.
Let sit for 5 minutes before serving.
Optional: Sprinkle with sliced green onion or parsley and serve