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Dutch Apple Breakfast Bake by Pillsbury.com on Flickr. Via Flickr: INGREDIENTS 1/2 cup LAND O LAKES® Unsalted or Salted Butter, melted 2 cans (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (8 rolls each) 1 can (21 oz) apple pie filling with more fruit 1 package (8 oz) cream cheese, softened 3/4 cup sugar 2 teaspoons grated orange peel 1 teaspoon vanilla 1 EGGLAND’S BEST egg 2/3 cup sour cream 1/2 cup shredded sharp Cheddar cheese (2 oz) 1/2 cup Pillsbury BEST® All Purpose Flour 1/2 cup Fisher® Chef’s Naturals® Natural Sliced Almonds 1/2 cup Smucker’s® Sweet Orange Marmalade 1 1/2 cups frozen (thawed) whipped topping, if desired DIRECTIONS 1. Heat oven to 375°F. Pour 1/4 cup of the melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate dough into 16 rolls; set icing aside. Cut each roll into 6 pieces; arrange pieces on butter in baking dish. 2. Pour pie filling into medium bowl. Cut apples into small pieces with clean kitchen scissors or knife; spoon filling over roll pieces. 3. In large bowl, beat cream cheese, 1/2 cup of the sugar, 1 teaspoon of the orange peel and vanilla with electric mixer on medium speed until well blended. Beat in egg and sour cream until well blended. Spoon over apple layer; spread to cover. 4. In small bowl, mix remaining 1/4 cup butter, 1/4 cup sugar, cheese and flour until mixture looks like coarse crumbs. Stir in almonds. Sprinkle mixture over cream cheese layer. 5. Bake 30 to 40 minutes or until set and topping is golden brown. Cool on cooling rack 20 minutes. 6. In small microwavable bowl, mix contents of 2 icing containers, remaining 1 teaspoon orange peel and marmalade. Microwave uncovered on High 40 seconds; stir. 7. For 12 servings, cut apple bake into 4 rows by 3 rows. Serve with sauce on the side. Garnish each serving with 2 tablespoons whipped topping.

Dutch Apple Breakfast Bake by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS
1/2 cup LAND O LAKES® Unsalted or Salted Butter, melted
2 cans (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (8 rolls each)
1 can (21 oz) apple pie filling with more fruit
1 package (8 oz) cream cheese, softened
3/4 cup sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
1 EGGLAND’S BEST egg
2/3 cup sour cream
1/2 cup shredded sharp Cheddar cheese (2 oz)
1/2 cup Pillsbury BEST® All Purpose Flour
1/2 cup Fisher® Chef’s Naturals® Natural Sliced Almonds
1/2 cup Smucker’s® Sweet Orange Marmalade
1 1/2 cups frozen (thawed) whipped topping, if desired

DIRECTIONS
1. Heat oven to 375°F. Pour 1/4 cup of the melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate dough into 16 rolls; set icing aside. Cut each roll into 6 pieces; arrange pieces on butter in baking dish.
2. Pour pie filling into medium bowl. Cut apples into small pieces with clean kitchen scissors or knife; spoon filling over roll pieces.
3. In large bowl, beat cream cheese, 1/2 cup of the sugar, 1 teaspoon of the orange peel and vanilla with electric mixer on medium speed until well blended. Beat in egg and sour cream until well blended. Spoon over apple layer; spread to cover.
4. In small bowl, mix remaining 1/4 cup butter, 1/4 cup sugar, cheese and flour until mixture looks like coarse crumbs. Stir in almonds. Sprinkle mixture over cream cheese layer.
5. Bake 30 to 40 minutes or until set and topping is golden brown. Cool on cooling rack 20 minutes.
6. In small microwavable bowl, mix contents of 2 icing containers, remaining 1 teaspoon orange peel and marmalade. Microwave uncovered on High 40 seconds; stir.
7. For 12 servings, cut apple bake into 4 rows by 3 rows. Serve with sauce on the side. Garnish each serving with 2 tablespoons whipped topping.

Ham and Broccoli Quiche Recipe by Pillsbury.com on Flickr. Via Flickr: DESCRIPTION Smoked turkey can be used in place of the ham in this traditional quiche recipe. INGREDIENTS 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box 1 1/2 cups cubed (1/4 inch) cooked ham 1 1/2 cups shredded Swiss cheese (6 oz) 1 cup Green Giant® SELECT® frozen broccoli florets, thawed, well drained on paper towel 4 eggs 1 cup milk 1/2 teaspoon salt 1/2 teaspoon dry ground mustard 1/2 teaspoon pepper DIRECTIONS 1.Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. 2.Layer ham, cheese and broccoli in crust-lined pan. In medium bowl, beat eggs and milk with fork. Stir in remaining ingredients. Pour over broccoli. 3.Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Ham and Broccoli Quiche Recipe by Pillsbury.com on Flickr.

Via Flickr:
DESCRIPTION

Smoked turkey can be used in place of the ham in this traditional quiche recipe.

INGREDIENTS

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 cups cubed (1/4 inch) cooked ham
1 1/2 cups shredded Swiss cheese (6 oz)
1 cup Green Giant® SELECT® frozen broccoli florets, thawed, well drained on paper towel
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/2 teaspoon pepper

DIRECTIONS

1.Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

2.Layer ham, cheese and broccoli in crust-lined pan. In medium bowl, beat eggs and milk with fork. Stir in remaining ingredients. Pour over broccoli.

3.Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

RECIPE: Breakfast Biscuit Sandwiches by Pillsbury.com on Flickr.Via Flickr:INGREDIENTS 4 Pillsbury® Grands!® frozen buttermilk biscuits (from 4 lb 11-oz bag) 2 eggs 2 tablespoons milk 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoons shredded sharp Cheddar cheese 4 slices packaged precooked bacon, cut in half crosswiseDIRECTIONS 1. Heat oven to 375°F. Bake biscuits as directed on bag. 2. Meanwhile, spray 9-inch glass pie plate with cooking spray. In small bowl, mix eggs, milk, salt and pepper. Pour into pie plate. Microwave uncovered on High about 1 minute 30 seconds, lifting edge with spatula to let egg mixture run underneath every 30 seconds, until set. Fold in half; if still wet, microwave 30 seconds longer. Sprinkle with cheese. Cover with plastic wrap. 3. Microwave bacon as directed on package. 4. Split warm biscuits horizontally; place on 4 individual serving plates. Cut eggs into 4 wedges. Place eggs and bacon on bottom halves of biscuits. Cover with top halves of biscuits.

RECIPE: Breakfast Biscuit Sandwiches by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS
4 Pillsbury® Grands!® frozen buttermilk biscuits (from 4 lb 11-oz bag)
2 eggs
2 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded sharp Cheddar cheese
4 slices packaged precooked bacon, cut in half crosswise

DIRECTIONS
1. Heat oven to 375°F. Bake biscuits as directed on bag.
2. Meanwhile, spray 9-inch glass pie plate with cooking spray. In small bowl, mix eggs, milk, salt and pepper. Pour into pie plate. Microwave uncovered on High about 1 minute 30 seconds, lifting edge with spatula to let egg mixture run underneath every 30 seconds, until set. Fold in half; if still wet, microwave 30 seconds longer. Sprinkle with cheese. Cover with plastic wrap.
3. Microwave bacon as directed on package.
4. Split warm biscuits horizontally; place on 4 individual serving plates. Cut eggs into 4 wedges. Place eggs and bacon on bottom halves of biscuits. Cover with top halves of biscuits.

Egg and Sausage Breakfast Ring Recipe by Pillsbury.com on Flickr. Via Flickr:INGREDIENTS 1/2 lb bulk pork sausage 1/3 cup sliced green onions 1/3 cup chopped red bell pepper 5 eggs 1/4 teaspoon salt 1/8 teaspoon pepper 1 package (3 oz) cream cheese, softened 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz) 1 egg, beaten 1 teaspoon sesame seedDIRECTIONS 1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan. 2. In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese. 3. Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed. 4. Bake 25 to 30 minutes or until deep golden brown.

Egg and Sausage Breakfast Ring Recipe by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS
1/2 lb bulk pork sausage
1/3 cup sliced green onions
1/3 cup chopped red bell pepper
5 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (3 oz) cream cheese, softened
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
1 egg, beaten
1 teaspoon sesame seed

DIRECTIONS
1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.
2. In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese.
3. Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.
4. Bake 25 to 30 minutes or until deep golden brown.

Hash Brown Potato Bake Recipe by Betty Crocker Recipes on Flickr. Via Flickr: 1/2 lb bacon, chopped 1 medium onion, chopped (1/2 cup) 1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry 2 cups shredded Cheddar cheese (8 oz) 1/4 cup grated Parmesan cheese 9 large eggs 1 1/4 cups milk 1 container (8 oz) sour cream 1 teaspoon salt 1 teaspoon ground mustard 1/4 teaspoon pepper 1/2 cup cornflake crumbs or panko bread crumbs 2 tablespoons butter or margarine, melted 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2. In 10-inch skillet, cook bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels. 3. In large bowl, toss bacon mixture, potatoes and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard and pepper with fork or wire whisk until well blended. Pour over potato mixture. 4. Bake uncovered 35 minutes. In small bowl, toss cornflake crumbs and butter. Sprinkle over casserole. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Nutrition Information: 1 Serving: Calories 410 (Calories from Fat 250); Total Fat 28g (Saturated Fat 12g, Trans Fat 2g); Cholesterol 205mg; Sodium 550mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 4g); Protein 15g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 20%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 3 Fat Carbohydrate Choices: 1 1/2  *Percent Daily Values are based on a 2,000 calorie diet. Find more recipes at www.bettycrocker.com

Hash Brown Potato Bake Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
1/2 lb bacon, chopped
1 medium onion, chopped (1/2 cup)
1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry
2 cups shredded Cheddar cheese (8 oz)
1/4 cup grated Parmesan cheese
9 large eggs
1 1/4 cups milk
1 container (8 oz) sour cream
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
1/2 cup cornflake crumbs or panko bread crumbs
2 tablespoons butter or margarine, melted

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In 10-inch skillet, cook bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels.

3. In large bowl, toss bacon mixture, potatoes and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard and pepper with fork or wire whisk until well blended. Pour over potato mixture.

4. Bake uncovered 35 minutes. In small bowl, toss cornflake crumbs and butter. Sprinkle over casserole. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.

Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 250); Total Fat 28g (Saturated Fat 12g, Trans Fat 2g); Cholesterol 205mg; Sodium 550mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 4g); Protein 15g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 20%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 3 Fat Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.

Find more recipes at www.bettycrocker.com

Holiday Breakfast Bake Recipe (by Pillsbury.com) DESCRIPTION Decorate your brunch buffet with a fabulous egg casserole, decked with red and green peppers and a tender no-fuss crust. INGREDIENTS 1 package (12 oz) bulk pork sausage1/3 cup chopped onion1/3 cup chopped green bell pepper1/3 cup chopped red bell pepper10 eggs1 cup shredded Cheddar cheese (4 oz)1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits DIRECTIONS 1.Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well. 2.In large bowl, beat eggs. Stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits into bottom of baking dish. Pour sausage mixture over biscuit crust. 3.Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving. High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Holiday Breakfast Bake Recipe (by Pillsbury.com)

DESCRIPTION

Decorate your brunch buffet with a fabulous egg casserole, decked with red and green peppers and a tender no-fuss crust.

INGREDIENTS

1 package (12 oz) bulk pork sausage
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
10 eggs
1 cup shredded Cheddar cheese (4 oz)
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits

DIRECTIONS

1.Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well.

2.In large bowl, beat eggs. Stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits into bottom of baking dish. Pour sausage mixture over biscuit crust.

3.Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Bacon-Egg Breakfast Bites Recipe by Pillsbury.com on Flickr.INGREDIENTS: 12 slices precooked bacon (from 2.1-oz package) 1 can Pillsbury® Place ‘n Bake® refrigerated crescent rounds 24 frozen potato nuggets (from 2-lb bag) 5 LAND O LAKES® Eggs 1/4 teaspoon salt 1/4 teaspoon McCormick® Ground Black Pepper Chopped fresh parsley, if desired DIRECTIONS: 1. Heat oven to 350°F. Generously spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each bacon slice in half crosswise. Unroll one crescent round; cut into thirds, forming strips of dough. Place half slice of bacon on 1 dough strip; top with potato nugget and roll up, stretching dough and pinching ends to seal. Place in mini muffin cup, spiral side up. Repeat with remaining crescent rounds, bacon and potato nuggets. 2. In medium bowl, beat eggs, salt and pepper until well blended. Very carefully spoon scant tablespoon egg mixture around each dough-wrapped potato nugget. 3. Bake 13 to 20 minutes or until light brown on top and egg mixture is set. Remove from muffin cups to serving platter. Garnish with parsley. Serve warm.

Bacon-Egg Breakfast Bites Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

12 slices precooked bacon (from 2.1-oz package)
1 can Pillsbury® Place ‘n Bake® refrigerated crescent rounds
24 frozen potato nuggets (from 2-lb bag)
5 LAND O LAKES® Eggs
1/4 teaspoon salt
1/4 teaspoon McCormick® Ground Black Pepper
Chopped fresh parsley, if desired

DIRECTIONS:

1. Heat oven to 350°F. Generously spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each bacon slice in half crosswise. Unroll one crescent round; cut into thirds, forming strips of dough. Place half slice of bacon on 1 dough strip; top with potato nugget and roll up, stretching dough and pinching ends to seal. Place in mini muffin cup, spiral side up. Repeat with remaining crescent rounds, bacon and potato nuggets.

2. In medium bowl, beat eggs, salt and pepper until well blended. Very carefully spoon scant tablespoon egg mixture around each dough-wrapped potato nugget.

3. Bake 13 to 20 minutes or until light brown on top and egg mixture is set. Remove from muffin cups to serving platter. Garnish with parsley. Serve warm.

Do-Ahead Breakfast Bake by Betty Crocker Recipes on Flickr.1 cup diced fully cooked ham (6 oz) 2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes 1 medium green bell pepper, chopped (1 cup) 1 tablespoon dried chopped onion 2 cups shredded Cheddar cheese (8 oz) 1 cup Original Bisquick® mix 3 cups milk 1/2 teaspoon pepper 4 eggs 1. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. 2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours. 3. Heat oven to 375ºF. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.

Do-Ahead Breakfast Bake by Betty Crocker Recipes on Flickr.

1 cup diced fully cooked ham (6 oz)
2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon dried chopped onion
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
3 cups milk
1/2 teaspoon pepper
4 eggs

1. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.

2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.

3. Heat oven to 375ºF. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.

Bacon and Egg Savory Cupcakes Recipe by Betty Crocker Recipes on Flickr. INGREDIENTS: 16 slices bacon 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits 8 eggs Salt and pepper, if desired DIRECTIONS: 1. Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside. 2. Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper. 3. Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

Bacon and Egg Savory Cupcakes Recipe by Betty Crocker Recipes on Flickr.

INGREDIENTS:

16 slices bacon
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
8 eggs
Salt and pepper, if desired

DIRECTIONS:

1. Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.

2. Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.

3. Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

Bacon and Hash Brown Egg Bake Recipe by Betty Crocker Recipes on Flickr. INGREDIENTS: 1 lb bacon, cut into 1-inch pieces1 medium onion, chopped (1/2 cup)1 medium red bell pepper, chopped (3/4 cup)1 package (8 oz) sliced fresh mushrooms2 tablespoons Dijon mustard1/2 teaspoon salt1/2 teaspoon pepper3/4 cup milk12 eggs1 package (2 lb) frozen hash browns, thawed2 cups shredded Cheddar cheese (16 oz) DIRECTIONS: 1. 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.2. 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.3. 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.

Bacon and Hash Brown Egg Bake Recipe by Betty Crocker Recipes on Flickr.

INGREDIENTS:

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)

DIRECTIONS:

1. 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.

2. 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.

3. 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.

Noxien • Anarchei