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Hash brown bacon cheese casserole recipe

Hash brown bacon cheese casserole recipe

Ingredients

  • 1/2 pound sliced bacon, chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped eco-friendly pepper
  • 12 large eggs, gently 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 taters, thawed
  • 1 cup (4 ounces) shredded cheddar cheese

Dietary Details

1 piece: 391 calories, 28g fat (13g saturated fats), 357mg cholesterol, 887mg sodium, 17g carb (3g sugars, 0g fiber), 18g protein.

Directions

  1. Inside a large skillet, prepare bacon over medium heat until crisp. Remove having a slotted spoon drain in writing towels. Discard drippings, reserving two tablespoons. Within the same skillet, saute onion and eco-friendly pepper in drippings until tender remove having a slotted spoon.
  2. Inside a large bowl, whisk eggs, milk and seasonings. Stir within the hash browns, cheese, onion mixture and bacon.
  3. Transfer to some greased 13x9-in. baking dish. Bake, uncovered, at 350 for 35-forty-five minutes or until a knife placed close to the center arrives clean. Yield: 8 servings.

Initially printed as Sunday Brunch Casserole in Taste of Home April/May 1998, p31

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