Weekend Brunch Dish
Loaded with bacon, green pepper and two kinds of cheese, this casserole’s definitely a one-stop brunch dish!
6 bacon slices diced
1/4 cup chopped green pepper (I use red)
1/4 cup chopped onion
2 cups frozen hash brown potatoes, thawed
4 large eggs
1/4 cup water
1/2 tsp salt
1/8 tsp pepper
1/2 cup grated medium cheddar cheese
1/2 cup grated part-skim mozzarella cheese
Combine first 3 ingredients in large non-stick frying pan on medium. Cook for 5 to 10 minutes, stirring often, until bacon is crisp. Remove with slotted spoon to paper towel to drain. Drain all but 1 tbsp. drippings from pan.
Press hash browns evenly in same frying pan. Cook, uncovered, for about 10 minutes on medium-low, stirring occasionally, until crisp.
Beat next 4 ingredients in small bowl. Add bacon mixture. Stir. Pour over hash browns.
Sprinkle with half of Cheddar and mozzarella. Cook for about 5 minutes, stirring occasionally, until almost set. Turn oven to broil with rack in the middle. Remove casserole from pan and place in 8 x 8 inch baking dish. Sprinkle with remaining cheese and broil for 5 minutes. Serves 4
If you double the ingredients place in a 9 x 13 inch pan.
