Bacon Mushroom Hash Brown Breakfast

This wonderful all-in-one make-ahead breakfast recipe from Betty Crocker is so good you’ll be surprised at how quickly it disappears!

1 pound bacon, cut into 1-inch pieces
1/2 cup chopped onion
3/4 cup chopped red bell pepper
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 (2 pound) package frozen hash browns, thawed
2 cups shredded Cheddar cheese

1. In a 12-inch skillet, cook bacon until crisp; transfer to a small bowl. Cover and refrigerate. Drain the drippings, reserving 1 tablespoon in the skillet. Add the onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in the mustard, salt and pepper. In a large bowl, beat the milk and eggs with a wire whisk.

2. Spray a 9×13-inch baking dish with cooking spray. Spread 1/2 of the hash browns in baking dish. Spread the onion mixture evenly over the top. Sprinkle with 1 cup of the cheese. Spread the remaining hash browns over the top. Pour egg mixture over top. Cover and refrigerate 8 hours or overnight.

3. Heat oven to 325 degrees F. Remove cover; bake for 50 to 60 minutes or until thermometer inserted in center reads 160 degrees F. Sprinkle with the remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes. Makes 12 servings.

Print Friendly