Bacon and Hash Brown Egg Bake

Start off your weekend with this Bacon and Hash Brown Egg Bake, a hearty pile of soul-affirming breakfast foods under a blanket of melted cheese.

Bacon and Hash Brown Egg Bake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound bacon, cut into 1-inch pieces

  • 1

    medium onion, chopped, about ½ cup

  • 1

    medium red bell pepper, chopped, about ¾ cup

  • 1

    (8-ounce) package fresh mushrooms, sliced

  • 2

    tablespoons Dijon mustard

  • ½

    teaspoon salt

  • ½

    teaspoon pepper

  • ¾

    cup milk

  • 12

    eggs

  • 1

    (2 pound) package frozen hash browns, thawed

  • 2

    cups shredded Cheddar cheese, about 8 ounces

Directions

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.


Nutrition

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