Sunday Brunch Casserole

INGREDIENTS

• 1/2 pound sliced bacon
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 12 eggs
• 1 cup milk
• 1 (16 ounce) package frozen hash brown potatoes, thawed
• 1 cup shredded Cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dill weed

DIRECTIONS

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
2. In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
3. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the center comes out clean.