Sunday Brunch Casserole - cooking recipe

Ingredients
    1 1/2 pounds thick sliced bacon
    1/2 cup chopped sweet onion
    1/2 cup chopped red bell pepper
    12 eggs
    1 cup milk
    1 (16 ounce) package frozen hash brown potatoes, thawed
    1 cup shredded Cheddar cheese
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1/4 teaspoon dried dill
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
    Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.
    Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon.
    Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish.
    Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.

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