In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
Spray 13x9-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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (338g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 444 (70%)|
|Amt Per Serving||% DV|
|Total Fat 49.3g||66 %|
|Saturated Fat 18.1g||90 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 1106.3mg||340 %|
|Sodium 856.8mg||30 %|
|Potassium 484.8mg||13 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 3.9g|
|Protein 41.8g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 630
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