Overnight Breakfast Casserole

Spray 9x13” pan with cooking spray. Fry bacon in skillet until crisp. Remove and set aside, reserving about 2 tbsp. drippings in skillet. Sauté chopped onions, green pepper, mushrooms and garlic until onion is translucent. Add dry mustard, garlic salt and pepper. Stir well and remove skillet from heat. Beat 5 eggs with one cup milk. In the 9x13 pan, layer ½ pkg. potatoes, ½ of the cooked bacon (crumbled), ½ of the sautéed vegetable mixture and 3 oz. of the shredded cheese. Pour egg mixture over. Beat remaining 5 eggs with one cup of milk. Repeat layers using remaining potatoes, crumbled bacon, vegetables and cheese. Pour remaining egg mixture over all. Cover with foil and refrigerate overnight. Bake, covered at 375 deg. for 30 min. Remove foil and cook an additional 30 minutes or until eggs are set. Cut into 12 pieces and serve. Tips: This can easily be baked immediately after assembly. Cooking time may vary, as the casserole will not be refrigerated first.