Make-Ahead Bacon & Hash Brown Egg Bake

Equipment

• Skillet
• Oven

Ingredients

• 1 lb bacon, cut into 1-inch pieces
• 1 medium red bell pepper, chopped (¾ cup)
• 1 medium onion, chopped (½ cup)
• 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
• 2 tablespoons Dijon mustard
• ½ teaspoon salt
• ½ teaspoon pepper
• ¾ cup milk
• 12 eggs
• 1 bag (32 oz) frozen hash brown potatoes, thawed
• 2 cups shredded Cheddar cheese (8 oz)

Instructions

1. 1Cook the bacon in a 12-inch skillet until crisp. Use a slotted spoon to transfer the bacon to a small bowl, then cover and refrigerate it.
2. 2Drain the skillet, leaving exactly 1 tablespoon of bacon drippings in the pan. Sauté the chopped bell pepper, onion, and mushrooms in the drippings over medium heat for 4 minutes, stirring occasionally.
3. 3Stir the Dijon mustard, salt, and pepper into the vegetable mixture, then set the skillet aside.
4. 4Whisk the milk and eggs together in a large bowl until well combined.
5. 5Coat a 13x9-inch glass baking dish with cooking spray. Layer half of the thawed hash brown potatoes in the bottom of the dish, followed by the cooked vegetable mixture and 1 cup of the cheddar cheese.
6. 6Top with the remaining hash brown potatoes and pour the beaten egg mixture evenly over the entire dish. Cover the baking dish and refrigerate it for 8 hours or overnight. This resting time allows the potatoes to absorb the egg mixture.
7. 7Preheat the oven to 325°F. Remove the cover from the baking dish and bake for 50 to 60 minutes, or until a thermometer inserted into the center reaches 160°F. Scatter the remaining 1 cup of cheese and the reserved cooked bacon over the top.
8. 8Return the dish to the oven and bake for an additional 3 to 5 minutes until the cheese melts, the top puffs up, and a knife inserted in the center comes out clean. Let the casserole rest for 5 minutes before cutting it into squares. Resting helps the eggs set fully so the slices hold their shape.

Recipe Details