Sunday Brunch Casserole
Ingreadient
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1 ½ pounds thick sliced bacon
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½ cup chopped sweet onion
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½ cup chopped red bell pepper
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12 eggs
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1 cup milk
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1 (16 ounce) package frozen hash brown potatoes, thawed
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1 cup shredded Cheddar cheese
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1 teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon dried dill
Direction
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.
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Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon.
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Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish.
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Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.
