Heat the oven to 350°F. Lightly grease a 8×8 square baker with baking spray.
In a large skillet cook the bacon on medium heat, stirring occasionally, until it is crisp. Using a slotted spoon, transfer the bacon to a bowl and reserve.
Add the onion, red pepper and mushrooms to the pan drippings in the same skillet and saute until vegetables are fragrant and soft , about 4 minutes. Season with 1 teaspoon of salt and cook 2 more minutes. Turn off the heat and let cool slightly.
In a separate bowl, beat the eggs thoroughly and whisk in the milk. Add the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen hash brown, the bacon and vegetables mix.
Pour the whole mixture into the prepared baking dish.
Bake 40 to 45 minutes or the eggs are cooked through. Test with a toothpick inserted in the center if come out clean it means is ready.
Serve immediately with potato cakes and biscuits. Enjoy!!
Originally Submitted
9/5/2013
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