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Originally shared on the web 11/09/2016

1 T. butter
1 onion, chopped
1/4 c. red pepper, chopped
2 c. sliced mushrooms
4 c. frozen shredded hashbrowns, thawed
salt and pepper to taste
1/4 t. garlic salt
4 slices bacon, crisply cooked and crumbled
4 eggs
1-1/2 c. 2% milk
1/8 t. dried parsley
1/2 c. shredded low-fat Cheddar cheese

Melt butter in a skillet over medium heat. Sauté onion, pepper and mushrooms until tender; set aside. Spread hashbrowns in a greased 13"X9" baking pan. Sprinkle with salt, pepper and garlic salt; top with bacon, onion and mushrooms. Whisk together eggs with milk and parsley; pour over casserole and top with cheese. Cover and refrigerate overnight. Bake, uncovered, at 400 degrees for one hour, or until set. Makes 8 servings.

Nutrition Per Serving: 157 calories, 7g total fat, 3g sat fat, 119mg cholesterol, 269mg sodium, 13g carbohydrate, 1g fiber, 11g protein