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Another Overnight Breakfast... Bacon & Hash Brown Brunch Recipe

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This recipe for Another Overnight Breakfast... Bacon & Hash Brown Brunch is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb bacon, cut into 1 inch pieces
1 medium red bell pepper, chopped(1c)
1 medium onion, chopped, (1/2 c)
3 cups fresh sliced mushrooms
1 T. butter
2 T. Dijon mustard
1/2 t. salt
1/2 t. pepper
12 eggs
3/4 cup milk
1 bag frozen hash brown potatoes, thawed
2 cups shredded Cheddar cheese

Directions:
Directions:
In skillet, cook bacon until crisp. Place on paper towel, put in bowl and refrigerate. Reserve a few tablespoons of drippings in pan. Cook bell pepper and onions. Add mushrooms at end with 1 T. butter. Stir in mustard, salt and pepper.

In large bowl beat eggs and milk with wire whisk. Generously grease 13 x 9 baking dish. Spread 1/2 hash browns in baking dish. Top with onion mixture, 1 cup of cheese, the remaining has browns and the egg mixture. Cover and refrigerate over night.

Preheat oven to 325. Bake uncovered for 50 to 60 minutes. Sprinkle with remaining cheese and bacon. Bake for 3-5 minutes longer. Knife should come out clean when inserted. Let stand for 5 minutes and serve.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
Overnight
Personal Notes:
Personal Notes:
I like this one with a side garnish of sour cream, and or course a "Mimosa"

 

 

 

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