Breakfast and Brunch

Hash Brown Egg Casserole

Ingredients

• 1 1/2 pounds thick sliced bacon
• 1/2 cup chopped sweet onion
• 1/2 cup chopped red bell pepper
• 12 large eggs
• 1 cup milk
• 1 (16 ounce) package frozen hash brown potatoes, thawed
• 1 cup shredded Cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried dill

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
2. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving 2 tablespoons of drippings in the skillet. Crumble the bacon and set aside.
3. Cook and stir the onion and bell pepper over medium heat in the reserved drippings until tender, about 5 minutes. Remove with a slotted spoon.
4. Whisk the eggs and milk in a large bowl. Fold in the hash browns, Cheddar, salt, pepper, dill, onion mixture, and crumbled bacon. Transfer to the prepared baking dish.
5. Bake until a knife inserted near the center comes out clean, 35 to 45 minutes.