- Prep30 MIN
- Total9 HR 40 MIN
- Servings12
Brunch? Mix up breakfast favorites of bacon and hash browns in a make-ahead egg bake.
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
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)
Steps
- 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 minutes.
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