Bacon and Hash Brown Egg Bake

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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 12 inch skillet, cook bacon until crisp. Cover and refrigerate.
  • Drain drippings, reserving a tablespoon in pan. Add onion, bell pepper, and mushrooms and cook 4 minutes over medium heat, stirring occasionally.
  • Stir in mustard, salt, and pepper. In large bowl, beat milk and eggs with wire whisk.
  • Spray 13x9 inch baking dish with cooking spray. Spread half the hash browns in baking dish.
  • Spread onion mixture evenly over the top.
  • Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top.
  • Pour egg mixture on top. Cover and refrigerate 8 hours or overnight.
  • Heat oven to 325. Uncover and bake 50 to 60 minutes or until thermometer inserted in center reads 160. Sprinkle with remaining cup of cheese and bacon.
  • Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed, and cheese is melted. Let stand 5 minutes before serving.
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