Bacon, Egg & Hash Brown Bake

Thursday, December 29, 2011 Review by judywrites

I found this on a list of Betty Crocker Best of 2011 recipes. Sounds like a winner for New Year’s Day breakfast or any Sunday morning!

1  lb bacon, cut into 1-inch pieces
1  medium onion, chopped (1/2 cup)
1  medium red bell pepper, chopped (3/4 cup)
1  package (8 oz) sliced fresh mushrooms
2  tablespoons Dijon mustard
1/2  teaspoon salt
1/2  teaspoon pepper
3/4  cup milk
12  eggs
1  package (2 lb) frozen hash browns, thawed
2  cups shredded Cheddar cheese (16 oz)
  • In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
  • Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
  • Heat oven to 325¬įF. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160¬įF. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Thanks, you sweet talker, Betty Crocker ūüôā¬†

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