Vegetable cooking spray
1 1/2 cups chopped onion
1 cup chopped bell pepper
1 1/2 cups sliced mushrooms
3 Tbs. all-purpose flour
1/2 tsp dry mustard
1/2 tsp pepper
1/4 tsp salt
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1 1/4 cups skim milk
1/2 cup low-sodium chicken broth
6 oz. shredded sharp cheddar cheese
1 cup nonfat sour cream alternative
1 pkg. (32 oz.) southern style hash brown potatoes (thawed)
Paprika
5 large eggs - beaten
8 slices bacon
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Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion and bell pepper, and mushrooms; saute 3 minutes or until tender. Add flour, mustard, and salt; stir well and cook an additional minute. Remove from heat. Gradually add milk and broth, stirring until blended. Cook over medium heat for 5 minutes or until thickened, stirring constantly. Remove from heat. Add cheese and pepper, stirring until cheese melts. Blend in sour cream.
Combine cheese mixture and potatoes, stir well. Spoon into a 13" x 9" x 2" baking dish coated with cooking spray. Pour eggs evenly over top of mixture. Add crumbled bacon and paprika on top. Bake covered at 350 degrees for 35 minutes, then uncovered for 25-35 minutes
