Cheesy Bacon and Brussels Sprouts Frittata

In a medium cast iron (or other oven proof) skillet, press the shredded potatoes down into it and let them get crispy and golden for 8 minutes over medium heat. Add the bacon, onion, mushrooms, Brussels sprouts and thyme and sauté for 5 minutes or until tender and bacon is crisp. Stir in 1/2 cup of the cheese.

Whisk together milk, eggs and pepper and pour into the skillet. Let cook for about 5 minutes or until the edges are cooked through. Top with the remaining cheese and place skillet under the broiler for 5 more minutes, until it is golden brown and bubbly.