Bacon and Hash Brown Egg Bake

Bacon and Hash Brown Egg Bake

Preparation-30mins 

Total-9hrs & 40mins

Servings-12

Ingredients

• 1lb bacon, cut into 1-inch pieces
• 1medium onion, chopped (1/2 cup)
• 1medium red bell pepper, chopped (3/4 cup)
• 1package (8 oz) sliced fresh mushrooms
• 2tablespoons Dijon mustard
• 1/2teaspoon salt
• 1/2teaspoon pepper
• 3/4cup milk
• 12eggs
• 1package (2 lb) frozen hash browns, thawed
• 2cups shredded Cheddar cheese (8 oz)

Steps

• 1)
  In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
• 2)
  Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
• 3)
  Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in centre reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in centre comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Nutrition

Calories

 

410

Calories from Fat

 

220

Total Fat

24g

37%

Saturated Fat

12g

59%

Trans Fat

0g

Cholesterol

265mg

89%

Sodium

740mg

31%

Potassium

630mg

18%

Total Carbohydrate

25g

8%

Dietary Fiber

3g

11%

Sugars

4g

Protein

22g

% Daily Value*:

Vitamin A

20%

Vitamin C

20%

Calcium

25%

Iron

8%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 Fat;