February 3, 2011

Easy Breakfast Casserole

I love this because you can prepare it the night before and stick it in the refrigerator.  I often just sprinkle in some Hormel real bacon pieces (found at Sam's). It may be a tad drier but probably a little healthier.

1/2 pound sliced bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
12 eggs
1 cup milk
1 (16 ounce) package frozen hash browns, thawed (or 4 cups fresh shredded potato)
1 cup shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Cook bacon in a large, nonstick skillet over medium heat. Remove and drain on paper towels.  Crumble bacon and set aside.  In same skillet, saute onion and green pepper until tender.  Remove and set aside.  In a large bowl, whisk the eggs and milk.  Stir in hash browns, cheese, salt, pepper, onion mixture and reserved bacon.  Transfer to a greased  9x13 baking dish.  Bake, uncovered, at 350 for 35-45 minutes or until a knife inserted in the center comes out clean.

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