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Brunch Stuffed Peppers
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Ingredients
• 4 yellow bell peppers
• 1 cup frozen country style hash browns, thawed
• 1/2 (16-ounce) package bacon, cooked and crumbled
• 3 large eggs
• 3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
• 3/4 cup whole milk
• 1/2 cup biscuit mix
• 1/4 cup sour cream
• 2 tablespoons chopped green onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
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