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
SERVINGS
|
6-8
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
35 min.
|
TOTAL
|
55 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. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.