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Happy Memorial Day Weekend! Here is a yummy bacon and hash brown egg bake casserole that my sister made for Nikki and I last Sunday. It would make a great casserole for a picnic or brunch. Please share with me your Memorial Day recipes so we can try new ones this weekend!
Bacon and Hash Brown Egg Bake
Ingredients:
1 lb Bacon, cut into 1” pieces
1 med onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tbs of Dijon mustard
½ tsp of salt
½ tsp of pepper
¾ cup milk
12 eggs
1 package (2 lbs) frozen hash browns, thawed
2 cups shredded cheddar cheese (8 oz)
Directions:
In a 12” skillet, cook bacon until crisp and remove from pan to a small bowl. Cover and refrigerate. Use 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.
Spray a 13x9 (3 quart) baking dish with cooking spray. Spread half of has brown in 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 and bake 50-60 mins or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup of cheese and the bacon. Back 3-5 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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