Individual Breakfast Casseroles

3 cups shredded uncooked potatoes
3/4 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
2 to 4 tablespoons canola oil
4 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
1 can (4 ounces) mushroom stems and pieces, drained

In a large skillet, saute the potatoes, onion, celery and green pepper in 2 tablespoons oil until vegetables are crisp- tender. If necessary, add additional oil to prevent sticking. Remove from the heat. In a large bowl, whisk the eggs, salt and pepper. Add cheese, bacon and mushrooms; mix well. Stir in potato mixture. Pour into four greased individual baking dishes.
Bake, uncovered, at 350° for 25-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving