Printable | Taste of Home

Sunday Brunch Casserole

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

In a large skillet, cook bacon over medium heat until crisp. Remove to
paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon

Printed from tasteofhome.com Oct 8, 2008

-----------------------Fold------------------------

Sunday Brunch Casserole cont.

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.