Bacon and Hash Brown Egg Bake

• 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

• 1

  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.
• 2

  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.
• 3

  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.

Source: bettycrocker

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