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Sunday Brunch Casserole
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Savory bacon, egg, and hash brown casserole with a turkey bacon option.
Ingredients:
  • 1.5 pounds thick sliced bacon
  • 0.5 cup chopped sweet onion
  • 0.5 cup chopped red bell pepper
  • 12 eggs
  • 1 cup milk
  • 1 (16 ounce) package frozen hash brown potatoes, thawed
  • 1 cup shredded Cheddar cheese
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon dried dill
Instructions:
  • Heat your oven to a toasty 350 degrees F (175 degrees C) and give a gentle greasing to a 9x13-inch baking dish.
  • In a large skillet, cook the bacon over medium-high heat, turning occasionally, until evenly browned, for about 10 minutes. Remove the bacon slices and drain them on paper towels, saving 2 tablespoons of drippings in the skillet. Crumble the bacon and set it aside.
  • Sauté the onion and bell pepper in the remaining drippings over medium heat until tender, approximately 5 minutes. Remove using a slotted spoon.
  • In a large bowl, combine whisked eggs and milk. Gently fold in hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon until well mixed. Transfer the mixture to the prepared baking dish.
  • Bake in a preheated oven for 35 to 45 minutes, or until a knife inserted near the center comes out clean.

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