Hash Brown Egg Dish Recipe

Hash Brown Egg Dish Recipe photo by Taste of Home

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I cook the bacon and chop up the vegetables for this hearty casserole the night before, so it only takes a few minutes to finish in the morning. When we have overnight guests, I serve it for breakfast along with blueberry muffins. My family also thinks it's good for dinner. -Diann Sivley, Signal Mountain, Iowa

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Hash Brown Egg Dish Recipe

Prep: 25 min. Cook: 15 min.

Yield: 6-8 Servings

25 15 40

Ingredients

3/4 to 1 pound sliced bacon
6 cups frozen shredded hash brown potatoes
1 small onion, chopped
1 medium green pepper, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 tablespoons butter
6 eggs
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese

Directions

Place bacon on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 5-7 minutes or until crisp. Cool; crumble and set aside.
In a 2-1/2-qt. microwave-safe dish, combine the potatoes, onion, green pepper, mushrooms and butter. Cover and microwave on high for 5-7 minutes or until the vegetables are tender, stirring once.
Whisk the eggs, milk, salt, basil and pepper; stir into vegetable mixture. Cover and cook at 70% power for 4-6 seconds or until eggs are almost set, stirring every 2 minutes.
Sprinkle with cheese and bacon. Cook, uncovered, on high for 30-60 seconds or until cheese is melted. Let stand for 5 minutes before serving. Yield: 6-8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 335 calories, 23 g fat (12 g saturated fat), 214 mg cholesterol, 785 mg sodium, 14 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Hash Brown Egg Dish in Quick Cooking September/October 1999, p29