| 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) 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 Cheddar cheese (16 oz) |
- 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.
- 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 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.
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