Breakfast Casserole

While navigating around two other cooks in the kitchen and after a small fire-in-the-oven incident, I managed to produce this casserole for Christmas morning breakfast.

REVIEW: This dish wasn't spectacular, but it was easy to put together, and I like that you can prepare it the night before then stick it in the oven in the morning. It needed a little more kick to it, maybe more pepper or spices, and definitely more cheese on top and mixed in! To make this dish healthier, I would use turkey bacon, egg beaters, and reduced fat cheese. But it's Christmas, so calories don't count today. :)

RECIPE:
1 lb bacon
2 small onions, chopped
1 lb frozen shredded hash browns
2 cups fresh mushrooms, sliced
1 clove garlic, chopped fine
8 eggs
1 1/2 cup milk
2 tsp dried parsley
1 cup shredded cheddar cheese
olive oil
salt and pepper

Preheat oven to 400 deg F. Cook bacon in a skillet over medium-high heat until it's mostly crispy. Drain grease from skillet and set bacon aside. Put onions, garlic, and mushrooms in same skillet and cook until tender. In a large bowl, beat eggs with milk and parsley. Coat a 9"x13" pan with cooking spray. Layer hash browns in bottom of pan and sprinkle salt and pepper on top. Tear bacon into bite size pieces and layer on top of hash browns, then add onion, garlic, and mushrooms evenly distributed across the pan. Pour eggs over casserole, and top with shredded cheese. (Optional: Cover and refrigerate overnight) Bake in oven for 1 hour, or if baking immediately, bake for 45 mins. Serves 6.