Breakfast Casserole

Adapted from Kathy

3 cups frozen shredded hash browns potatoes
3 cups shredded cheddar cheese
1 cup of vegetarian bacon strips cut up into bite size pieces
1/4 cup sliced green onions
4 beaten eggs
1 1/2 cups milk
1/8 tsp. salt
1/8 tsp. pepper

Coat a 2-quart baking dish with non-stick spray. Arrange hash browns evenly across the bottom of dish. Sprinkle with cheese and vegetarian bacon strips and green onions. In a bowl mix eggs, milk, salt and pepper. Pour egg mixture over has brown mixture in dish. Bake uncovered at 350 degrees for 40-45 minutes or until a knife inserted in the middle comes out clean. Let stand 5 minutes before serving.