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Sunday Brunch Casserole

Sunday Brunch Casserole
"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
6-8 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 1/2 pound sliced bacon
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 12 eggs, lightly beaten
  • 1 cup 2% 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 eggs and milk. Stir in the hash browns,
  • cheese, salt, pepper, dill, onion mixture and reserved bacon.
  • Transfer to a greased 13-in. x 9-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.
Nutrition Facts: 1 piece equals 391 calories,
© Taste of Home 2012

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Sunday Brunch Casserole (continued)

Nutrition Facts: 28 g fat (13 g saturated fat), 357 mg cholesterol, 887 mg sodium, 17 g carbohydrate, trace fiber, 18 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2012