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