Bacon and Hash Brown Egg Bake

Categories: Breakfast Dishes

Ingredients

• 1 lb. bacon, cut into 1-inch pieces
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped
• 1 (8 oz.) pkg. sliced fresh mushrooms
• 2 Tbsp. Dijon mustard
• 1/2 tsp. coarse salt
• 1/2 tsp. pepper
• 3/4 cup milk
• 12 eggs
• 1 (32 oz.) pkg. frozen hash-browned potatoes, thawed
• 2 cups shredded Swiss, cheddar, Monterey Jack or Colby cheese, divided use

Directions

1. In a large skillet, cook bacon until crisp. Remove from skillet to small bowl lined with paper towels. Cover; refrigerate. Drain skillet, reserving 1 Tbsp. drippings.

2. In small skillet, cook bell pepper, onion and mushrooms in drippings on medium for 4 minutes. Stir occasionally. Stir in mustard, salt and pepper, set aside.

3. Coat a 9 × 13-inch glass baking dish with cooking spray. Spread half the potatoes in dish. Spread pepper and onion mixture over top. Sprinkle with 1 cup of the cheese. Spread remaining potatoes over top. Pour egg mixture over all. Cover and refrigerate 8 to 24 hours.

4. Heat oven to 325 degrees. Uncover dish and bake 50 to 60 minutes or until thermometer inserted in center reads 160 degrees. Sprinkle with remaining 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 before serving. Cut into squares and serve.

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