A deliciously hearty breakfast bake filled with crispy bacon, sautéed vegetables, and cheesy hash browns, perfect for family gatherings or a leisurely Sunday morning.
Ingredients
8 slices bacon
1 medium onion
1 medium bell pepper
6 large eggs
1 cup milk
2 cups hash browns
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dill
Method
Preheat your oven to 350°F (175°C) and generously spray a 9x13-inch baking dish with non-stick spray.
In a large skillet, cook the bacon on medium-high heat, stirring occasionally until it turns crispy and golden brown, which should take around 10 minutes. Once done, transfer the bacon to paper towels to drain, reserving 2 tablespoons of the drippings in the skillet. Crumble the bacon and set it aside.
With the remaining drippings, sauté the chopped onion and bell pepper over medium heat until they are tender, about 5 minutes, and then remove the mixture using a slotted spoon.
In a large mixing bowl, whisk together the eggs and milk until combined. Carefully fold in the hash browns, shredded Cheddar cheese, salt, pepper, dill, the sautéed onion and bell pepper, along with the crumbled bacon. Pour this mixture into the prepared baking dish.
Bake in the preheated oven for 35 to 45 minutes, or until a knife inserted in the center comes out clean.
