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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Bacon and Mushroom Hash Brown Breakfast Recipe

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This recipe for Bacon and Mushroom Hash Brown Breakfast is from Loving Spoonful, 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" pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 pkg. (8 oz.) sliced fresh mushrooms
2 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup milk
12 eggs
1 pkg frozen hash brown, thawed
2 cups shredded cheddar cheese
Directions:
Directions:
In 12" skillet, cook bacon until crisp. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tbsp in a pan. Add onion, bell pepper and mushrooms; cook 4 minutes medium heat, stirring occasionally. Stir in mustard, salt and pepper. In a large bowl, beat milk and eggs with wire whisk.
Spray 13x9inch baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
Heat oven to 325ºF. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160ºF. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes.

 

 

 

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