Monday, December 30, 2013

Bacon And Hash Brown Egg Bake

Bacon and Hash Brown Egg Bake
Holidays require plenty of prep and planning, and this four-star make-ahead breakfast bake is the perfect way to feed a crowd with ease.

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

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 (16 oz)
  •  Directions:
    • 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.

    Source: bettycrocker.com


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