A hearty bacon, egg, and hash brown casserole for the bacon lover in all of us. Feel free to use turkey bacon rather than pork!
Ingredients
- ½ pounds thick sliced bacon: 1 piece
- sweet onion: 0.5 cup (chopped)
- red bell pepper: 0.5 cup (chopped)
- eggs: 12 piece
- milk: 1 cup
- frozen hash brown potatoes: 1 pack (16 ounce pack, thawed)
- cheddar cheese: 1 cup (shredded)
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- dill: 0.25 tsp (dried)
Metric Conversion
Stages of cooking
-
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. DOTDASH MEREDITH FOOD STUDIOS
