Cheesy Bacon, Egg and Hashbrown Casserole

16 oz western frozen hash brown potatoes  
1 red onion, chopped
1 bell pepper, chopped
6 oz lean Canadian bacon, chopped
1 cup fresh or frozen corn kernels, thawed
1 tsp paprika
5 large egg
1 cup fat-free skim milk  
a few dashes of hot sauce
sea salt and black pepper  
4 oz low-fat sharp cheese cheese, finely shredded

1. Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.
2.  Place potatoes through corn in the baking dish.  Sprinkle with paprika and garlic salt. Toss everything together just until combined.
3.  In a small bowl, beat together milk, eggs, hot sauce, sea salt and pepper; pour over potato mixture and sprinkle with cheese.
4.  Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 8 pieces and serve.