Bacon and Hash Brown Egg Bake (Sunday)

This recipe is adapted from “Betty Crocker: Fresh from the Freezer,” Grace Wells and Cathy Swanson, senior editors (Houghton Mifflin Harcourt, 2016).

Makes 12 servings

1 pound bacon, cut into 1-inch pieces 1 medium red bell pepper, chopped 1 medium onion, chopped 1 package (8 ounces) sliced fresh mushrooms 2 tablespoons Dijon mustard ½ teaspoon coarse salt

½ teaspoon pepper ¾ cup 1% milk 12 eggs 1 package (32 ounces) frozen hash-browned potatoes, thawed 2 cups shredded Swiss, cheddar, Monterey jack or Colby cheese (divided)

Prep time: 20 minutes; refrigeration time: 8 to 24 hours. Cooking time: about 1 hour to 1 ¼ hours; standing time: 5 minutes.

In a large nonstick skillet, cook bacon until crisp. Remove from skillet to a small bowl lined with paper towels. Cover; refrigerate. Drain skillet, reserving 1 tablespoon drippings. In same skillet, cook bell pepper, onion and mushrooms in drippings over medium heat 4 minutes, stirring occasionally. Stir in mustard, salt and pepper.

In a large bowl, beat milk and eggs with whisk.

Coat a 13-by-9-inch glass baking dish with vegetable oil spray. Spread half the potatoes in dish. Spread pepper and onion mixture over top. Sprinkle with 1 cup of the cheese. Spread remaining potatoes over top. Pour egg mixture over all. Cover and refrigerate 8 to 24 hours.

Preheat oven to 325 degrees.

Uncover dish and bake 50 to 60 minutes or until thermometer inserted into center reads 160 degrees. Sprinkle with remaining cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted into center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes before serving. Cut into squares and enjoy.

Per serving: 296 calories, 18g carbohydrate, 19g protein, 17g fat (6.9g saturated), 218mg cholesterol, 476mg sodium, 2g fiber. Calories from fat: 50%.