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Brunch Casserole
Ingredients
1/2 pound bacon, sliced
1 onion, chopped fine
1 can (4 ounces) mushrooms, drained
1/2 cup green bell pepper, chopped
12 eggs
1 cup evaporated milk
1 package (16 ounces) hashbrown potatoes, thawed
1 cup shredded Monterey Jack cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried dillweed
Directions
In a skillet, cook the bacon until crisp. Remove with a slotted spoon, reserving drippings.
Cook the onion, green pepper and mushrooms in the drippings until soft. Remove with slotted spoon.
In a bowl beat the eggs and milk together. Stir in hashbrowns, cheese, salt, pepper, dill and onion mixture. Pour into a lightly greased 13x9x2-inch pan.
Bake at 350 degrees F for about 35 minutes, or until eggs are set.
Suggestions
Serve with English muffins, fresh fruit and orange juice.