Hash Brown Egg Dish
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 6-8 servings.
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
Ingredients
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3/4 to 1 pound sliced bacon
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6 cups frozen shredded hash brown potatoes
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1 small onion, chopped
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1 medium green pepper, chopped
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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3 tablespoons butter
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6 large eggs
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1/4 cup whole milk
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3/4 teaspoon salt
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1/4 teaspoon dried basil
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1/8 teaspoon pepper
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2 cups shredded cheddar cheese
Directions
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1.
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.
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2.
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.
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3.
Whisk the eggs, milk, salt, basil and pepper; stir into vegetable mixture. Cover and cook at 70% power for 4-6 minutes or until eggs are almost set, stirring every 2 minutes.
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4.
Sprinkle with cheese and bacon. Cook, uncovered, on high for 30-60 seconds or until cheese is melted. Let stand for 5 minutes before serving.
Nutrition Facts
1 each: 335 calories, 23g fat (12g saturated fat), 214mg cholesterol, 785mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 17g protein.
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