Bacon and Mushroom Hash Brown Breakfast

Bacon and Mushroom Hash Brown Breakfast
Bacon and Mushroom Hash Brown Breakfast

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

12

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

12

servings

Ingredients

  • 1lb bacon, cut into 1-inch pieces

  • 1medium onion, chopped (1/2 cup)

  • 1medium red bell pepper, chopped (3/4 cup)

  • 1package (8 oz) sliced fresh mushrooms

  • 2tablespoons Dijon mustard

  • 1/2teaspoon salt

  • 1/2teaspoon pepper

  • 3/4cup milk

  • 12eggs

  • 1package (2 lb) frozen hash browns, thawed

  • 2cups shredded Cheddar cheese (16 oz)

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.

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