Serving Size: 6-8 portions

Ingredients:

1/2 pound bacon, chopped

3 cups shredded hashbrowns, thawed

1/2 pound mushrooms, sliced

1 cup red and green pepper, diced

1 small onion, diced

12 eggs

1/3 cup sour cream

1/2 pound shredded cheddar cheese

Instructions:

1. Preheat the oven to 350°F and grease a 9″x13″ baking dish.
2. Cook the chopped bacon until crisp and remove from pan to drain on paper towels.
3. Using the bacon drippings, fry the potatoes, onions, peppers, and mushrooms. Cook at least 10 minutes or until the peppers and onions are soft.
4. Spread the vegetable and potato mixture into the baking dish.
5. In a separate bowl, whisk the eggs and sour cream until smooth.
6. Pour the egg mixture over the potatoes and vegetables.
7. Top with the bacon and shredded cheese.
8. Bake for 40 minutes at 350°F or until the center is completely set.

Notes: You can customize this casserole by adding or omitting ingredients of your choice.