Bacon, Egg and Potato Casserole

We have breakfast for dinner a lot around here. It is my family's most requested type of meal. I'm always on the look out for a dish that encapsulates breakfast all in one. Less clean up for me.

Serves 8

1 pound bacon,cooked crisp and crumbled
8 eggs
2 cups milk
1 onion,diced
1 red bell pepper,diced
2 cloves garlic, minced
1 pound small red potatoes cut into bite sized pieces
2 cups shredded low fat cheese(I used cheddar-jack)
salt and pepper
2 tbsp olive oil
1 tsp dry mustard

Preheat the oven to 350 and spray a large baking dish with cooking spray. Cook the potatoes in boiling salted water until just tender, drain and place them on the bottom of the casserole.Lightly sprinkle pepper over the potatoes. Heat the oil in a large skillet over medium high heat. Add the onion, bell pepper and garlic. Lightly season with salt and pepper. Cook until veggies just begin to soften and spoon them over the potatoes. Top the veggies with the cheese and cooked bacon. Beat the eggs and add the milk, salt, pepper and mustard. Whisk together and pour over the items in the baking dish. Bake for 35-40 minutes.