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 TBS Dijon mustard
1/2 tsp salt
1/2 tsp pepper
3/4 cup milk
1 package (2 lb) frozen hash browns, thawed
2 cup shredded Cheddar cheese (16 oz)
In 12-inch skillet, cook bacon until crisp. Remove from pan to small bowl. Cover and refrigerate.
Drain drippings, reserving 1tbs in pan. Add onion, bell pepper and mushrooms; cook 4 min over med heat, stirring occasionally. Stir in mustard, salt and pepper.
In large bowl, beat milk and eggs with wire whisk. Spray 13×9-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.