HASH BROWN EGG DISH

Hash Brown Egg Dish image

I cook the bacon and chop up the vegetables for this hearty casserole the night before, so it only takes a few minutes to finish in the morning. When we have overnight guests, I serve it for breakfast along with blueberry muffins. My family also thinks it's good for dinner. -Diann Sivley, Signal Mountain, Iowa

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 12

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Ingredients

3/4 to 1 pound sliced bacon
6 cups frozen shredded hash brown potatoes
1 small onion, chopped
1 medium green pepper, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 tablespoons butter
6 large eggs
1/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper
2 cups shredded cheddar cheese

Steps:

Place bacon on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 5-7 minutes or until crisp. Cool; crumble and set aside., In a 2-1/2-qt. microwave-safe dish, combine the potatoes, onion, green pepper, mushrooms and butter. Cover and microwave on high for 5-7 minutes or until the vegetables are tender, stirring once. , Whisk the eggs, milk, salt, basil and pepper; stir into vegetable mixture. Cover and cook at 70% power for 4-6 minutes or until eggs are almost set, stirring every 2 minutes. , Sprinkle with cheese and bacon. Cook, uncovered, on high for 30-60 seconds or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 335 calories, Fat 23g fat (12g saturated fat), Cholesterol 214mg cholesterol, Sodium 785mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.