eggs baked the best way

Every once in awhile I prepare a recipe from my beloved Betty Crocker cookbook that becomes an instant favorite among those that I am feeding.   I think the best part of these rare food finds is the tradition that is born and the memories created.   Most recently, this egg bake stepped up to the plate and was so well loved it is making its next appearance on my grandmas breakfast table Christmas morning.   After all, Betty knows best! 

Hash Brown Potato and Egg Bake 

1/2 lb bacon, chopped 

1 bag (30 oz) frozen shredded hash brown potatoes, thawed and drained 

2 cups shredded cheddar cheese (8 oz) 

1/4 cup grated Parmesan cheese 

9 large eggs 

1 1/4 cups milk 

1 container (8oz) sour cream 

1 teaspoon salt 

1/4 teaspoon pepper 

1 teaspoon ground mustard 

1. Heat oven to 350 degrees.  Spray 13x9 inch glass baking dish with cooking spray.  

2. Prepare bacon, then cook onion in remaining fat.  

3.In a large bowl, toss bacon mixture, potatoes and cheeses.  

4. Bake uncovered for 45 minutes- 1 hour.