| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Breakfast, Breakfast &, Casseroles, Eggs | 8 | Servings |
INGREDIENTS
| 12 | sl | Bacon |
| 1/2 | c | Onion; chopped |
| 1/4 | c | Green pepper; chopped |
| 26 | oz | Package frozen shredded hash browns; thawed |
| 2 | c | Swiss cheese; shredded |
| 6 | oz | Cream cheese; softened |
| 1/2 | c | Milk |
| 1/2 | c | Parmesan cheese |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Cook onion and green pepper in drippings over medium-high heat, stirring constantly, until tender. Place hash browns in a greased shallow 3-quart baking dish; sprinkle evenly with Swiss cheese and half of bacon. Top evenly with vegetable mixture. Beat cream cheese at medium speed of an electric mixer until creamy. Add eggs and milk; beat until smooth. Add parmesan cheese, salt, and pepper; beat just until blended. Pour cream cheese mixture over vegetable mixture; sprinkle with remaining half of bacon. Cover and chill 8 to 12 hours. Uncover and bake at 350 degrees for 35 minutes or until set and lightly browned. Posted to MC-Recipe Digest V1 #1001 by PookyPook <PookyPook@aol.com> on Jan 10, 1998
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