Bacon and Hash Brown Egg Bake

 

Bacon and Hash Brown Egg Bake

Brunch? Mix up breakfast favorites of bacon and hash browns in a make-ahead Bacon and Hash Brown Egg Bake.

Bacon and Hash Brown 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 (16 oz)

INSTRUCTIONS

1. 1 In 12-inch skillet, cook bacon until crisp. Using a slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in the pan. Add onion, bell pepper, and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt, and pepper. In a large bowl, beat milk and eggs with a wire whisk.
2. 2 Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of the hash browns in a 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. 3 Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until a 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, the top is puffed and cheese is melted. Let stand for 5 minutes.