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Hash Brown Egg Dish

Hash Brown Egg Dish
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
6-8 ServingsPrep: 25 min. Cook: 15 min.

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
© Taste of Home 2012

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Hash Brown Egg Dish (continued)

Directions (continued)

  • seconds or until cheese is melted. Let stand for 5 minutes before
  • serving. Yield: 6-8 servings.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2012