Tuesday, April 21, 2015


makes twelve servings 

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 (8 oz)
In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain 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. In large bowl, beat milk and eggs with wire whisk. 
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in 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. 
Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until 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, top is puffed and cheese is melted. Let stand 5 minutes.
bacon recipe source: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

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