TURKEY BACON & HASH BROWN BAKE
Eggs, turkey bacon, hash browns and cheese make a simple, but impressive dish for a weekend family brunch. Made this Sunday, but used regular thick sliced bacon. The thick sliced bacon nowadays is what regular sliced was a few years ago.
4 Cup(s) Ore Ida Country Style Hash Browns
1/2 Package (12 oz.) BUTTERBALL® TURKEY BACON or about 12 slices, cut into 1/2-in. pieces
1/4 Cup(s) VEGETABLE OIL
1 Package (10 oz.) FROZEN CHOPPED BROCCOLI or about 2 cups, thawed*
1 Cup(s) CHOPPED ONION
1 Cup(s) CHOPPED RED BELL PEPPER
1 Cup(s) CANNED FAT FREE EVAPORATED MILK
1/2 Teaspoon(s) SALT
1 1/2 Cup(s) SHREDDED SHARP CHEDDAR CHEESE
Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
In a large skillet over medium heat, cook bacon for 4 to 6 minutes, or until lightly browned, stirring occasionally.
Meanwhile, heat oil in another large skillet over medium high heat. Cook Hash Browns for 2 minutes, turn over and cook for another 2 minutes, or until lightly browned. Add broccoli, onion and pepper, and cook for 3 to 4 minutes, stirring occasionally. Transfer evenly into baking dish. In a medium bowl, whisk together eggs, milk and salt, and stir in cheese and cooked bacon. Pour evenly over potato mixture. Bake uncovered for 40 to 45 minutes, or until eggs are set. Allow to rest for 5 minutes before serving. If desired, substitute chopped broccoli with fresh asparagus, cut into 1-in. pieces.
Recipe from Ore Ida
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