Sunday Brunch Casserole Recipe

Name: Sunday Brunch Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb (.2 kg). sliced bacon; 1/2 cup (125 ml) chopped onion; 1/2 cup (125 ml) chopped green pepper; 12 eggs; 1 cup (225 ml) milk; 1 16 oz (448 grm). package frozen hashbrown potatoes; 1 cup (225 ml) shredded chedder cheese; 1 tsp (5 ml) salt; 1/2 tsp (2 ml) pepper; 1/4 tsp (1 ml) dill weed

Servings: persons

1/2 lb (.2 kg). sliced bacon
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) chopped green pepper
12 eggs
1 cup (225 ml) milk
1 16 oz (448 grm). package frozen hashbrown potatoes
1 cup (225 ml) shredded chedder cheese
1 tsp (5 ml) salt
1/2 tsp (2 ml) pepper
1/4 tsp (1 ml) dill weed

1
In skillet, cook bacon until crisp.
2
Remove with a slotted spoon;crumble and set aside.
3
In drippings, saute onion and green pepper until tender; remove with slotted spoon.
4
Beat eggs and milk in large bowl.
5
Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper, and bacon.
6
Transfer to a greased 13 x 9 inch baking dish.
7
Bake uncovered at 350 degrees (175 C.) for 35 to 45 minutes or until knife inserted near the center comes out clean.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb (.2 kg). sliced bacon, 1/2 cup (125 ml) chopped onion, 1/2 cup (125 ml) chopped green pepper, 12 eggs, and more.

Yes, Sunday Brunch Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sunday Brunch Casserole

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