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Bacon and Hash Brown Egg Bake

by ‎05-22-2015 03:59 PM - edited ‎12-18-2015 11:58 AM

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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