I was shocked when I realized I hadn't posted this recipe yet! This is one of our biggest breakfast for dinner fav's EVER! My kids devour this pan so quickly that unfortunately, there is never enough for next night leftovers haha! This meal freezes so good, and I love to make a couple of extra pans to stick in the freezer. (Just note, that it takes quite a while to thaw out though and if not completely thawed out, plan on an extra 20-30 minutes cooking time!).
1 lb bacon crumbled (or buy the pre-cooked crumbled bacon for an even quicker version :)
1/2 cup onion chopped
3/4 cup red bell pepper, chopped (optional. We like it both ways)
2 tbsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
3/4 cup milk
12 eggs
1 pkg frozen hash browns, thawed
2 cups shredded cheddar cheese
Cook bacon and then remove and saute onion and pepper. Set aside. In large bowl beat milk and eggs. Add the mustard, salt and pepper. Set aside. Grease a 9x13 and spread half of the hash browns in the dish. Spread the bacon onion pepper mixture on top. Sprinkle on 1 cup of cheese. Spread remaining hash browns over top. Pour egg mixture over the top of hash browns. Bake, uncovered at 325 degrees for 50-60 minutes. Sprinkle remaining cup of cheese (and any extra bacon if you have it) on top! Serve with toasted English muffins or bread.
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