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Bacon and Hash Brown Egg Bake
Nb persons: 12
Yield:
Preparation time: 30 minutes
Total time:
Source: Betty Crocker
| Bacon and Hash Brown Egg Bake Prep Time 30 min Total Time 9 hr 40 min Servings 12 Ingredients 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 |
| dry mustard, alternative | |
| 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, (8 oz) |
Directions
1In 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.
2Spray 13x9-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.
3Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. 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 minute
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