Tuesday, March 2, 2010

Sunday Brunch Casserole

1/2 lb. sliced bacon (or breakfast sausage)
1/2 c chopped onion
1/2 c green pepper
12 eggs
1 c milk
1 tsp salt
1/2 tsp pepper
1 16 ounce package frozen hash browns, thawed
1 c shredded cheddar cheese
1/4 tsp dill weed

In a skillet, cook bacon until crisp. Remove with a slotted spoon, crumble and set aside. In the drippings, saute onion and green pepper until tender; remove with a slotted spoon. Beat eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion, peppers and bacon. Transfer to a greased 13X9" pan. Bake uncovered at 350 degrees for 35-45 minutes, or until a knife inserted in the center comes out clean. Makes 6-8 generous servings.

  • Sausage is a good substitution for the bacon.
  • Onion and peppers are optional (but recommended)
  • This could easily be assembled the night before and baked for breakfast or brunch.
  • I just halved all the ingredients and baked it in a 9x9" pan and it worked well for 4 of us.
  • We tried it as a freeze-ahead meal by freezing before the baking step. Someone will comment on whether this worked or not.

1 comment:

Thérèse said...

For freezing ahead: after thawing for several hours the day before, and then overnight in the fridge, this took close to an hour to bake. It came out very well, though.