Bacon and Hash Brown Egg Bake

Brunch? Mix up breakfast favorites of bacon and hash browns in a make-ahead egg bake.

  • Prep Time 30 min
  • Total Time 9 hr 40 min
  • Servings 12

Ingredients

1
lb bacon, cut into 1-inch pieces
1
medium onion, chopped (1/2 cup)
1
medium red bell pepper, chopped (3/4 cup)
1
package (8 oz) sliced fresh mushrooms
2
tablespoons Dijon mustard
1/2
teaspoon salt
1/2
teaspoon pepper
3/4
cup milk
12
eggs
1
package (2 lb) frozen hash browns, thawed
2
cups shredded Cheddar cheese (8 oz)
  • 1 In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
  • 2 Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
  • 3 Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Expert Tips

Use Monterey Jack, Colby or Swiss for the Cheddar cheese.

Serve with assorted breads and fresh fruit.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
265mg
265%;
Sodium
740mg
740%;
Total Carbohydrate
25g
25%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
20%;
Calcium
25%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.