Bacon and Hash Brown Egg Bake

By amberwherley

Details

Servings 1
Adapted from bettycrocker.com

Preparation

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Brunch? Mix up breakfast favorites of bacon and hash browns in a make-ahead egg bake.

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 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.

Heat 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 minutes.

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I was very excited to make this and got the chance for mother's day. I did not deviate from the menu for my first time. The whole family loved it! I would have given it 5 spoons but I wanted the potatoes to be a little crunchier and may take the suggestion of one of the other reviewers to cook them a little before hand to give them some crunch! It was easy to make and more fun to eat! Plus I figured out the Weight Watchers current point system at 11 per serving, which is pretty good considering how "rich" the dish is.... I will have to lighten it up though if I wanted to eat it more often.

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