This Bacon and Hash Brown Egg Bake is a family favorite and has been for years! There is nothing better than Holiday Breakfast and an amazing bake! My whole family loves this recipe and it is easy to put together. Let us know how your family likes it!
1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (½ cup)
1 medium red bell pepper, chopped (¾ cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
½ teaspoon salt
½ teaspoon pepper
¾ cup milk
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)
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. 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.
Thanks Betty Crocker!
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.