This lasagna reheats beautifully, making it a cook once and eat a lot option for morning meals.
1 bag frozen hash browns
1 and 1/2 lb Canadian Back Bacon, sliced **optional
1 onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 to 2 cups mushrooms, sliced
4 to 5 eggs
1 cup milk
1 and 1/2 to 2 cups sharp cheese, grated
salt and pepper
Layer frozen hash browns in a 9×13 inch pan; season very well with salt and pepper. Layer green pepper, yellow pepper and onion over hash browns; layer mushroom slices on top.
Cook back bacon until crispy (or substitute pork sausage, crumbled regular bacon); place over mushroom layer. Beat eggs and milk; add salt. Pour egg mixture over bacon or choice of meat; spread grated cheese on top.
Bake at 350 degrees F. for about 30 to 40 minutes.