Bacon And Hash Brown Egg Bake

Name: Bacon And Hash Brown Egg Bake
Ingredients: 1 lb bacon, cut into 1 inch pieces; 1 medium onion, chopped; 1 medium red bell pepper, chopped; 8 ounces sliced fresh mushrooms; 2 tablespoons Dijon mustard; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3/4 cup milk; 12 eggs; 2 lbs frozen hash browns, thawed; 2 cups shredded cheddar cheese

11 ingredients

9 steps

Ingredients

1 lb bacon, cut into 1 inch pieces
1 medium onion, chopped
1 medium red bell pepper, chopped
8 ounces sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
2 lbs frozen hash browns, thawed
2 cups shredded cheddar cheese

Directions

1

In a 12 inch skillet, cook bacon until crisp. Cover and refrigerate.
2

Drain drippings, reserving a tablespoon in pan. Add onion, bell pepper, and mushrooms and cook 4 minutes over medium heat, stirring occasionally.
3

Stir in mustard, salt, and pepper. In large bowl, beat milk and eggs with wire whisk.
4

Spray 13x9 inch baking dish with cooking spray. Spread half the hash browns in baking dish.
5

Spread onion mixture evenly over the top.
6

Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top.
7

Pour egg mixture on top. Cover and refrigerate 8 hours or overnight.
8

Heat oven to 325. Uncover and bake 50 to 60 minutes or until thermometer inserted in center reads 160. Sprinkle with remaining cup of cheese and bacon.
9

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.