READER REVIEWMy husband and sons frequently request this dish, referring to it as “egg pie.” The hearty casserole is nice enough for a holiday but is also satisfying enough for a busy weeknight.
—PATRICIA THROLSON BECKER, MINNESOTA
PREP: 20 MIN. • BAKE: 35 MIN. • MAKES: 8 SERVINGS
1/2 pound sliced bacon, chopped
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
1. In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until they are tender; remove with a slotted spoon.
2. In a large bowl, whisk eggs, milk and seasonings. Stir in hash browns, cheese, onion mixture and bacon.
3. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near center comes out clean.
READER REVIEW
“I like this egg bake for its versatility and ease of prep. I add mushrooms and green onions, or chives and some sweet red pepper.”
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