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Overnight Bacon, Egg & Hashbrowns

Source of Recipe

Tracy Hopper


List of Ingredients

1 lbs. bacon, cut into 1-inch pieces
1/2 cup chopped onion
3/4 cup chopped bell pepper
1 8-oz. pkg. fresh sliced mushrooms, optional
2 tbls. prepared mustard
1/2 tsp. each - salt & pepper
3/4 cup milk
12 eggs
1 pkg. (26-32 oz.) frozen hashbrowns
2 cups shredded cheddar cheese, divided



Recipe

Cook bacon in skillet until crisp.

Using slotted spoon, remove bacon, cool and refrigerate (you will not need this until baking is almost complete.)

Drain all but 1 tbsp. of bacon drippings and saute onion, bell pepper and mushrooms for 4 minutes over medium heat, stirring occasionally.

Stir in mustard, salt & pepper.

In large bowl, whisk together eggs and milk.

Spread half of frozen hashbrowns in a greased 13 x 9 inch baking dish.

Spread onion mixture evenly over hashbrowns.

Sprinkle with 1 cup of the cheese.

Spread remaining hashbrowns on top of cheese.

Pour egg mixture of hashbrown layer.

Cover and refrigerate overnight.

The next morning: Preheat oven to 325.

Uncover casserole and bake for 50-60 minutes.

Sprinkle with remaining 1 cup of cheese and the bacon pieces.

Bake an additional 5 minutes until puffed and cheese is melted.

Let stand 5 minutes before cutting.