Step 1

Cook the bacon pieces until crispy, and drain on a paper towel lined plate. Reserve 1 Tbsp of the drippings in the skillet.

Step 2

Add the onions, peppers and mushrooms to the skillet with the bacon drippings over medium heat.

Step 3

Saute until the vegetables are becoming tender.

Step 4

Stir the bacon into the mixture, and remove from the heat.

Step 5

Spread ½ of the hashbrowns into the bottom of a well greased 9x13 baking dish.

Step 6

Top with the bacon and vegetable mixture and 1 cup of the cheese.

Step 7

Spread the rest of the hashbrowns on top.

Step 8

Beat together the milk, eggs, salt and pepper in a bowl, and pour over the casserole.

Step 9

Cover, and chill for 8 hours in the fridge.

Step 10

Heat the oven to 350 degrees, and bake for 30-45 minutes until cooked through.

Step 11

Sprinkle the remaining cheese, and bake for 5 minutes longer.

Step 12

Serve garnished with chopped parsley.