Overnight Hash Brown Casserole

• Gluten free

• Meat

  • 1 lb Applewood smoked wright brand bacon

• Produce

  • 1 Green pepper
  • 1 White onion

• Refrigerated

  • 12 Eggs, large

• Canned Goods

  • 1 30 oz . package Hash, frozen browns

• Condiments

  • 1 tbsp Chipotle hot sauce

• Baking & Spices

  • 1 tsp Pepper
  • 1 Red pepper
  • 1 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 2 cup Cheddar cheese
  • 1 1/2 cup Milk

Found on ihearteating.com

Description

Directions

• Preheat oven to 400 Line a large rimmed sheet pan with parchment paper.
• Lay bacon on lined pan so that its close but isnt touching.
• Bake for about 10 minutes or until tender-crisp. You dont want it to be crisp because its going to bake longer when the casserole cooks.
• Let bacon cool on baking sheet.
• Remove to a paper towel-lined plate to absorb any extra grease.
• To make the casserole, heat butter in a large skillet.
• Add diced onion and peppers.
• Cook until onion is translucent and peppers have softened.
• Grease a deep 9x13-inch baking dish.
• Layer hashbrowns and cooked veggies.
• Season with salt and pepper.
• Crumble cooked bacon over the top of the veggies.
• Top with 1 cup cheese.
• In a large bowl, whisk together eggs, milk, and hot sauce.
• Pour over hash brown mixture.
• Top with remaining cup of cheddar cheese.
• Cover pan with aluminum foil, and place in the fridge overnight.
• In the morning, get casserole out of the fridge about 30 minutes before you want to bake it.
• Preheat oven to 400 F.
• Bake casserole, covered, for about 45 minutes.
• Uncover, and continue cooking for about 15 minutes longer, or until casserole is set and has baked through.
• I like to serve this with additional chipotle hot sauce or salsa.