Wednesday, January 11, 2017
Bacon and Hash Brown Egg Bake
Prep Time 30 min
Total Time 9 hr 40 min
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
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.
Use Monterey Jack, Colby or Swiss for the Cheddar cheese. Serve with assorted breads and fresh fruit.
Serving Size: 1 Serving Calories410 ( Calories from Fat220), Total Fat24g (Saturated Fat12g, Trans Fat0g ), Cholesterol265mg Sodium740mg Total Carbohydrate25g (Dietary Fiber3g Sugars4g ), Protein22g ; % Daily Value*: Vitamin A20%; Vitamin C20%; Calcium25%; Iron8%; 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.