BACON AND HASH BROWN EGG BAKE RECIPE - (4.4/5)

Bacon and Hash Brown Egg Bake Recipe - (4.4/5) image

Provided by shuber

Number Of Ingredients 11

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1 pound bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 ounce) fresh mushrooms, sliced
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 pounds) frozen hash browns, thawed
2 cups Cheddar cheese, shredded (16 ounces)

Steps:

In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally; drain. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight. Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the 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.