Ingredients
cooking spray
1 lb bacon
8 large eggs
2 cups milk
3 cups shredded Cheddar cheese
¼ cup diced onion
¼ cup diced green bell pepper
1 (16 oz) pkg frozen hash brown potatoes, thawed
Directions
- Preheat the oven to 350 degrees. Lightly grease a 7×11-inch casserole dish.
- Fry bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
- Beat together eggs and milk in a large bowl. Mix in cheese, bacon, onion, and green pepper. Stir in thawed hash browns. Pour mixture into prepared casserole.
- Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake until eggs have set, another 30 minutes.
Cook’s Note: Cook the hash browns first for a little extra texture and flavor. You can assemble this ahead of time and bake it on Easter morning.
