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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