This recipe takes all the componentsof a hot breakfast, such as eggs, bacon, cheese, and hash browns, and turnsthem into a wonderful casserole. It’s a recipe that will make a welcome changefrom whatever you normally have for breakfast and, served piping hot, this issure to impress everyone.
Ingredients
½C.Milk
½C.Onion, Chopped
1Tbsp.Dijon mustard
8oz.Mushrooms, Sliced
½tsp.Salt
½Red bell pepper , chopped
½tsp.Pepper
1lb.Bacon , cut into small pieces and cooked
1 ½ - 2lbs.hash browns , Frozen, thawed
1Dozen eggs beaten
2C.Shredded cheddar cheese
Instructions
Cook the bacon pieces until crispy, and drain on a paper towel lined plate. Reserve 1 Tbsp of the drippings in the skillet.
Add the onions, peppers and mushrooms to the skillet with the bacon drippings over medium heat.
Saute until the vegetables are becoming tender.
Stir the bacon into the mixture, and remove from the heat.
Spread ½ of the hashbrowns into the bottom of a well greased 9x13 baking dish.
Top with the bacon and vegetable mixture and 1 cup of the cheese.
Spread the rest of the hashbrowns on top.
Beat together the milk, eggs, salt and pepper in a bowl, and pour over the casserole.
Cover, and chill for 8 hours in the fridge.
Heat the oven to 350 degrees, and bake for 30-45 minutes until cooked through.
Sprinkle the remaining cheese, and bake for 5 minutes longer.