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Brunch Casserole


½ pound bacon, sliced
1 onion, chopped fine
1 can (4 ounces) mushrooms, drained
½ cup green bell pepper, chopped
12 eggs
1 cup evaporated milk
1 package (16 ounces) hashbrown potatoes, thawed
1 cup shredded Monterey Jack cheese
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon dried dillweed
directions
In a skillet, cook the bacon until crisp. Remove with a slotted spoon, reserving drippings. Cook the onion, green pepper and mushrooms in the drippings until soft. Remove with slotted spoon. In a bowl beat the eggs and milk together. Stir in hashbrowns, cheese, salt, pepper, dill, and onion mixture. Pour into a lightly greased 13x9x2-inch pan. Bake at 350 degrees F for about 35 minutes, or until eggs are set.

suggestions
Serve with English muffins, fresh fruit and orange juice.