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I found this on a list of Betty Crocker Best of 2011 recipes. Sounds like a winner for New Year’s Day breakfast or any Sunday morning!

1  lb bacon, cut into 1-inch pieces

1  medium onion, chopped (1/2 cup)

1  medium red bell pepper, chopped (3/4 cup)

1  package (8 oz) sliced fresh mushrooms

2  tablespoons Dijon mustard

1/2  teaspoon salt

1/2  teaspoon pepper

3/4  cup milk

12  eggs

1  package (2 lb) frozen hash browns, thawed

2  cups shredded Cheddar cheese (16 oz)

• In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
• Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
• Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Thanks, you sweet talker, Betty Crocker  http://www.bettycrocker.com/recipes/bacon-and-mushroom-hash-brown-breakfast/b7c8dac2-e62b-46ad-8610-174da80bf580#?st=6&term=bacon%20and%20egg%20bake&ps=9&pi=9&fv=AND(HasGridViewImage%3ATrue)