Breakfast for Dinner

I have mentioned my arsenal of Bed and Breakfast cookbooks in previous posts, but I have to revisit! We were out of town this weekend visiting family (more on that in another post) and when we returned I had some leftover ingredients from last week that were still usable. This time I got the inspiration from Morning Menus Inn Style which happens to be published by the Wisconsin Bed and Breakfast Association. The recipe I chose was Ham, Eggs and Hashbrown Casserole, but I made many modifications and was pleased with the result. I will post my modified version below:

16 oz. frozen shredded potatoes
1/2 c. butter, melted
1/2 c. chopped onions
1 c. chopped red pepper
1c. sliced baby bella mushrooms
1 1/2 c. shredded colby jack cheese
1 c. chopped fresh spinach, loosely packed
6 eggs
1c. milk
salt and pepper to taste

While oven is preheating to 400 degrees, spread hashbrowns in a greased 9x13 glass dish. Pour the melted butter over the hashbrowns and bake for 25 minutes. Remove from oven and reduce heat to 350 degrees. Layer onions, pepper, mushrooms, and cheese on the hashbrowns. Beat the eggs, milk, salt, and pepper in a bowl to combine and pour over hashbrown mixture. Bake for 25 minutes or until set. Let stand 5 minutes before cutting. Garnish with fresh chives.

*Notes: In original recipe ham and green pepper were used.

As for the bacon you see, I simply sprinkled it with brown sugar, draped over a cooling rack, and baked alongside the hashbrown dish for about 20 minutes. This is, in my opinion, an easier way to cook bacon with less cleanup to boot.
By the way, I am doing some experimenting with my camera and a new editing program, so hopefully the pics will be improved.