Breakfast Casserole With Bacon and Cheddar
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 8 ounces bacon
- 1⁄2 medium onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups whole milk
- 1 lb frozen hash brown potatoes, shredded
- 1⁄2 cup fresh chives, snipped
- 1 1⁄4 cups sharp cheddar cheese, shredded
directions
- Preheat oven to 350.
- Butter an 8" square glass baking dish.
- Cook bacon in a heavy skillet over medium-high heat until crisp.
- Remove slices and drain on a paper-towel-lined plate.
- In same skillet over medium-low heat, cook onion and pepper in bacon drippings 8 minutes, until softened, stirring often.
- Reduce heat under skillet to low.
- Stir in flour.
- Slowly pour in milk, 1/2 cup at a time, stirring to incorporate smoothly with the flour.
- Cook until mixture thickens and comes to a simmer, about 3 minutes, stirring often.
- Crumble bacon into mixture.
- Evenly spread potatoes in prepared dish.
- Top with half of the chives, 1 cup of the cheese, and the vegetable-bacon mixture.
- Sprinkle with the remaining 1/4 cup cheese.
- Bake 40 minutes, until potatoes are tender.
- Sprinkle with remaining chives before cutting into squares.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.