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Vegetable cooking spray
1 1/2 cups chopped onion
1 cup chopped bell pepper
1 1/2 cups sliced mushrooms
3 Tbsps 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 of swiss 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 35-50 minutes, then uncovered for 35-50 minutes.
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