Ingredients
1 1/2 pounds
thick sliced bacon
1/2 cup
chopped sweet onion
1/2 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
1/2 teaspoon
ground black pepper
1/4 teaspoon
dried dill
Directions
- 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.
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