Step 1

In 12-inch skillet, cook bacon until crisp.

Step 2

Using slotted spoon.

Step 3

Remove from pan to small bowl.

Step 4

Cover and refrigerate.

Step 5

Drain drippings, reserving 1 tablespoon in pan.

Step 6

Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally.

Step 7

Stir in mustard, salt and pepper.

Step 8

In large bowl, beat milk and eggs with wire whisk.

Step 9

Spray 13x9-inch (3-quart) baking dish with cooking spray.

Step 10

Spread half of hash browns in baking dish.

Step 11

Spread onion mixture evenly on top.

Step 12

Sprinkle with 1 cup of the cheese.

Step 13

Spread remaining hash browns over top.

Step 14

Pour egg mixture on top.

Step 15

Cover; refrigerate 8 hours or overnight.

Step 16

Heat oven to 325°F.

Step 17

Uncover; bake 50 to 60 minutes or until thermometre inserted in centre reads 160°F.

Step 18

Sprinkle with remaining 1 cup cheese and the bacon.

Step 19

Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted.

Step 20

Let stand 5 minutes.