Sunday Brunch Casserole
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Cook time: 
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Serves: 6-8
 
Ingredients
  • ½ pound sliced bacon, chopped
  • ½ cup onion, finely chopped
  • 1 garlic clove, minced or pressed
  • ½ cup green pepper, chopped
  • 12 eggs, lightly beaten
  • 1 cup milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
  • 1 to 2 cups cheddar cheese, shredded
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking dish.
  2. Cook chopped bacon in a large skillet over medium-high heat until crisp. Remove and drain on a paper-towel lined plate. Retain the drippings in the skillet and lower heat to medium. Add onion, garlic, and green pepper to the drippings and sauté until tender. Remove with a slotted spoon and discard any drippings.
  3. Whisk together eggs, milk and seasonings in a large mixing bowl. Fold in hash browns, cheese (if you like a cheesier dish, use 2 cups cheese), onion mixture and bacon.
  4. Transfer to prepared baking dish and bake uncovered for 45-55 minutes or until the center comes out clean when inserted with a knife.
Notes
Additional Mix-ins: Try using breakfast sausage in place of bacon (or use both!). Try adding in mushrooms, green onions or chives and some sweet red pepper instead of the green pepper.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/brunch-casserole-recipe/