Shelly's Recipe

HASH BROWN, BACON & EGG CASSEROLE

Category: Breakfast Casseroles

3 tbsp vegetable oil
2 lb. Bag of frozen shredded hash browns
1 medium onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 tsp minced garlic
1 (8 oz) pkg sliced mushrooms
1 pkg bacon, cooked crisp and crumbled
12 eggs, beaten
Salt & pepper to taste
1 1/2 cups shredded Cheddar cheese

Heat oil in large pot. Add hash browns, mushrooms, garlic, onion, and peppers. Cook until potatoes begin to brown. Spray 9 inch x 13 inch baking pan with cooking spray. Spread potato mixture in pan. Top with crumbled bacon. Allow to cool.

Pour beaten eggs over all and season to taste with salt and pepper. Gently stir to coat. Sprinkle with cheese. Refrigerate overnight or 7-8 hours. Bake uncovered at 375-for 35-40 minutes. Allow to rest 5-10 minutes.