Hashbrown, Bacon & Egg Casserole Recipe

Ingredients
  • 3 tablespoons Vegetable Oil
  • 1 package frozen shredded hashbrowns (2 lb bag)
  • 1 onion, chopped (medium)
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 2 teaspoons minced garlic
  • 1 package sliced mushrooms (8 ounce pkg)
  • 1 package bacon, cooked crisp and crumbled
  • 12 eggs, beaten
  • salt & pepper to taste
  • 1 1/2 cups shredded cheddar cheese
Directions
Heat oil in large pot. Add hashbrowns, mushrooms, garlic, onion, and peppers. Cook until potatoes begin to brown. Spray 9 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-degrees for 35-40 minutes. Allow to rest 5-10 minutes.
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