BACON, EGG & POTATO CASSEROLE

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This makes a terrific breakfast, brunch or dinner dish.  We enjoy breakfast dinners a couple of times a month and this filling casserole fits the bill just perfectly!

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1/2 pound bacon

1 small onion, diced

1/4 cup diced green pepper

12 eggs

1 cup milk

1 package (16 ounces) frozen hash brown potatoes, thawed

1 cup shredded sharp Cheddar cheese

1 tsp. salt

1/2 tsp. pepper

Pinch paprika

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1. Cook bacon until crisp; crumble and set aside.

2. In bacon drippings, saute the onion and green pepper until tender; remove with a slotted spoon.

3. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, paprika, onion, green pepper and bacon. Transfer to a greased 13x9-inch baking dish.

4. Bake, uncovered, at 350º for 40-45 minutes or until done. Yield: 6 to 8 servings.

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Steph's Country Kitchen Goodness

www.stephskitchen.com