This is my favorite breakfast casserole. It's no-fail! I've been making it since I first got married (back when I didn't know what I was doing-so you know it must be good!).
1 c finely chopped onion
1 c chopped red bell pepper
3 T. flour
1 tsp. dry mustard
1/2 tsp. pepper
1/4 tsp. salt
1 1/4 c. milk
1/2 c chicken broth
6 oz. sharp cheddar, grated
1 c sour cream
32 oz southern style hash brown potatoes, thawed (these are small cubed potatoes-I can usually find some that are Ore Ida brand.)
7 eggs, beaten
10 slices of bacon, cooked and crumbled
Coat a large saucepan with nonstick spray, heat to medium heat. Add onion and bell pepper and saute 3 minutes or until tender. Add flour, mustard, and salt. Cook an additional minute. Remove from heat. Gradually add milk and broth, stirring until blended. Cook over medium heat for another 5 minutes, stirring constantly until thickened.
Remove from heat. Add cheese and pepper. Add sour cream.
Combine cheese mixture and potatoes, stir well. Coat a 9x13 inch pan with nonstick spray. Pour mixture into pan. Pour beaten eggs on top.
Add crumbled bacon to the top and bake covered at 350 for 35 minutes, then uncovered for 25-35 until cooked through.