Ingredients 1 pound bacon 2 chopped onions 2 cups fresh slice mushrooms 1 tablespoon butter 4 cups frozen hash brown potatoes thawed 1 teaspoon salt ¼ teaspoon granulated garlic ½ teaspoon ground black pepper 4 eggs 1 ½ cups milk 1 pinch dried parsley 1 cup shredded cheddar cheese
Directions: 1. Place bacon in a large skillet. Cook over medium heat until evenly brown. Drain and set aside. Add the mushrooms and onions to the skillet, cook and stir until the onions have softened, about 5 minutes. 2. Grease a 9 by 13 inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, pepper and garlic. Top with crumbled bacon, and then add onions and mushrooms. 3. In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight. 4. Preheat oven to 400 degrees 5. Bake in preheated oven for 1 hour or until set.
