Recipe creator's name:  Donna M. Achenbach

Hearty casserole that is refrigerated overnight and baked the next day.

Preparation time:  30 minutes
Total time:  1 hour, 30 minutes
Servings:  12
  • 1 pound bacon, cut into 1-inch pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium red bell pepper, chopped (3/4 cup
  • 1 8 ounce package sliced fresh mushroom
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup milk
  • 12 eggs
  • 1 package (2 pounds) frozen hash browns, thawed
  • 2 cups shredded cheddar cheese (16 ounces)

In a 12-inch skillet, cook bacon until crisp. Using a slotted spoon, remove from pan to a 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 wisk.

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 and refrigerate 8 hours or overnight.

Heat oven to 325 degrees. Uncover and bake 50 - 60 minutes or until thermometer inserted in center reads 160 degrees. 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 before serving.

I like to serve this with fresh fruit and muffins.