Mix up breakfast favorites of bacon and hash browns in a make-ahead egg bake.
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.
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.
Heat oven to 325?F.
Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160?F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 630 | ||
Calories from Fat: 444 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.3g | 66 % | |
Saturated Fat 18.1g | 90 % | |
Monounsaturated Fat 19.2g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 1106.3mg | 340 % | |
Sodium 856.8mg | 30 % | |
Potassium 484.8mg | 13 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.9g | ||
Protein 41.8g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 630
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