Cheesy Hash Brown Egg Casserole with Bacon

Patricia Throlson, Willmar, Minnesota, shared this recipe which sounds like it would be perfect for hunting season at Lake of the Woods.

Ingredients

• 1/2 pound sliced bacon, chopped
  

  Photo by Taste of Home

• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 12 large eggs, lightly beaten
• 1 cup 2% milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dill weed
• 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
• 1 cup shredded cheddar cheese

Directions

1. In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
2. In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon.
3. Transfer to a greased 13×9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.