Brunch Hash Brown Casserole

½ lb bacon sliced and cooked until crisp
Cook in spoon of drippings until soft
1 onion chopped fine
1 can 4 oz mushrooms drained
½ c green bell pepper, chopped
Remove with slotted spoon and combine with
12 eggs, 1 c evaporated milk.
Stir in 1 (16oz) hash brown potatoes thawed
1 c shredded Monterey Jack Cheese
1 tsp salt
½ pepper
¼ tsp dried dill weed. Stir all ingredients together and pour into lightly greased 13x9x2” pan and bake at 350˚ for 35 min. or until eggs are set

*** Fay ***