Bacon and Hash Brown Egg Bake

DFinase

Bacon and Hash Brown Egg Bake
Bacon and Hash Brown Egg Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

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

    pkg (8oz) sliced fresh mushrooms

  • 2

    tbsp Dijon mustard

  • 1/2

    tsp salt

  • 1/2

    tsp pepper

  • 3/4

    cup milk

  • 12

    eggs

  • 1

    pkg (2 lb) frozen hash browns, thawed

  • 2

    cups shredded cheddar cheese (16oz)

Directions

1. In a 12 inch skillet, cook bacon until crisp. Using slotted spoon, remove from pan to a small bowl. Cover and refrigerate. Drain drippings, reserving 1 tbsp in pan. Add onion, bell pepper and mushrooms, cook 4 minutes over medium heat,stirring occasionally. Stir in mustard, salt and pepper. In a large bowl,beat milk and eggs with a wire whisk 2. Spray 13 x 9 inch baking pan 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 3. Heat oven to 325 degrees. Uncover; bake 50-60 minutes or until thermometer inserted in center reads 160 degrees. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3-5 minutes longer or until knife comes out clean, top is puffed and cheese is melted. Let stand 5 minutes

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