 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Isn't it about time for you to make your 'egg pie?' my husband and sons inquire, using the nickname they've given this hearty casserole. It's nice enough for a special brunch and versatile enough for a satisfying family supper. Ingredients:
1/2 pound sliced bacon, chopped |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
12 eggs, lightly beaten |
1 cup 2% milk |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dill weed |
1 package (16 ounces) frozen shredded hash brown potatoes, thawed |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
2. In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon.
3. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
|
|