Bacon, Potato, Mushroom Breakfast Casserole

Breakfast Casserole                                   Nancy Harrison

Ingredients:  

1 28-oz package frozen shredded potatoes, thawed

1 pound chopped bacon, fried crispy and drained

1 large onion, chopped and sautéed in bacon fat

3 cups sliced mushrooms, also cooked in bacon fat

4 Eggs

½ c milk

2-3 cups shredded cheddar

Instructions

Prepare a 9 X 13 pan by spraying with cooking oil.  Add the shredded potatoes and press into bottom and part way up the sides of the pan; salt and pepper.  Layer the bacon & cooked vegetables; whisk the eggs and milk together with salt and pepper; pour over the casserole then add shredded cheddar.  Cover with foil and store in the refrigerator overnight.  Bake in a pre-heated 400 degree oven for 30 minutes covered and then another 20-30 minutes uncovered until cooked through and cheese in bubbly.