Breakfast Casserole

This recipe was contributed by Sarah McKenna.  I got it from my friend Michelle Leinwebber.  It is super yummy and easy!  The only time consuming part is the bacon, and if you're willing to spend a little bit more moolah you can make that easier by buying the microwavable, or even pre-cooked, bacon.  It is great for a brunch or breakfast because you can put it together the day before and store it in the fridge overnight so you can stick it in the oven in the morning.  If you do prepare it the night before there is no need to thaw the hash browns before you put it together.

Breakfast Casserole

1 pound bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded cheddar
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed
Pepper, to taste

1.  Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.

2.  In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.

3.  Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.