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Breakfast Lasagna

1 bag frozen southern style hash browns, thawed
3 cups shredded sharp cheddar cheese, divided use
2 - 3 tbsp. butter
12 oz. thinly sliced Canadian bacon
1 & 1/2 cups chopped onion
1 each large green, + yellow or red, bell pepper, chopped
8 oz. sliced mushrooms
2 medium tomatoes, sliced
12 large eggs
2 & 1/2 cups milk
1/2 tsp. salt
1/4 tsp. pepper


Spread thawed hash browns in a deep 11 x 14 lasagna/roasting pan; season generously with salt and pepper. Sprinkle 1/2 of cheese over potato layer. In a large skillet, lightly brown Canadian bacon slices in 2 tbsp. butter; set aside. In same skillet, sauté onion, peppers and mushrooms until tender. Add a little more butter, if necessary. Spoon vegetable mixture over cheese layer. Top with sliced tomatoes, if using. Arrange slices of Canadian bacon over vegetables. overlapping if necessary. Top with remaining cheese. In a medium bowl, whisk eggs with 1/2 tsp. salt, 1/4 tsp. pepper and milk; pour over casserole. Using a spatula, gently press all over to soak with egg mixture. Let stand 15 minutes.

Meanwhile heat oven to 350°F (175°C). Bake casserole 35 - 45 minutes, until set. Cool slightly before slicing.