1 lb. bacon, cut into 1-inch pieces
1 lbs. breakfast sausage links, cooked according to package directions and cut into ½-inch bites.
1 medium onion, chopped
1 medium red bell pepper, chopped
1 8 oz. pkg. sliced mushrooms (optional)
1 teaspoon dry mustard
½ teaspoon salt
½ teaspoon pepper
¾ cup milk
1 2lb. pkg. frozen hash browns, thawed
2 cups shredded cheddar cheese
Heat oven to 400-degrees F. Line a large baking sheet with aluminum foil and place strips of bacon on sheet. Bake for 15-20 minutes, or until desired crispness is reached. Remove to a plate covered in paper towels to drain. In a large skillet, add 1 tablespoon vegetable oil and heat over medium heat. Add onion, bell pepper and mushrooms; cook 5-7 minutes, stirring occasionally, until tender. Stir in dry mustard, salt and pepper. In a large bowl, beat milk and eggs with a whisk.
Spray a 9 x 13-inch baking dish with cooking spray. Spread half the hash browns in baking dish. Spread ½-onion mixture evenly on top and add ½ the cooked sausage. Sprinkle with 1 cup of cheese. Pour ½ the eggs over all. Spread remaining hash browns over top. Cover with remaining onion mixture and sausage and pour the rest of the egg mixture on top. Sprinkle with ½ cup cheese. Cover; refrigerate 8 hours or overnight.
Heat oven to 325-degrees F. Uncover dish; bake 55-60 minutes or until thermometer inserted in center reads 160-degrees F. Sprinkle with remaining ½ cup of cheese and top with bacon. Bake 5-7 minutes longer or until a knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes before cutting and serving.