Sunday Brunch Casserole

• Gluten free

• Meat

  • 1/2 lb Bacon

• Produce

  • 1 Garlic clove
  • 1/2 cup Green pepper
  • 1 package Hash brown potatoes, frozen
  • 1/2 cup Onion

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1 cups Cheddar cheese
  • 1 cup Milk

Found on the36thavenue.com

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

Directions

• Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking dish.
• 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.
• 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.
• Transfer to prepared baking dish and bake uncovered for 45-55 minutes or until the center comes out clean when inserted with a knife.