Sunday Brunch Casserole
Taste of Home
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"Isn't it about time for you to make your 'egg pie'?" my husband and sons inquire, using the nickname they've given this hearty casserole. It's nice enough for a special brunch and versatile enough for a satisfying family supper.
-Patricia Throlson, Willmar, Minnesota
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 35 min.
Ingredients:
- 1/2 pound sliced bacon
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 12 eggs
- 1 cup milk
- 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
- 1 cup (4 ounces) shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dill weed
Directions:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.