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Donna Rice

Serves/Makes:6 or more

  • 1/2 lb (.2 kg). sliced bacon
  • 1/2 cup (125 ml) chopped onion
  • 1/2 cup (125 ml) chopped green pepper
  • 12 eggs
  • 1 cup (225 ml) milk
  • 1 16 oz (448 grm). package frozen hashbrown potatoes
  • 1 cup (225 ml) shredded chedder cheese
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) pepper
  • 1/4 tsp (1 ml) dill weed
  • In skillet, cook bacon until crisp.
  • Remove with a slotted spoon;crumble and set aside.
  • In drippings, saute onion and green pepper until tender; remove with slotted spoon.
  • Beat eggs and milk in large bowl.
  • Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper, and bacon.
  • Transfer to a greased 13 x 9 inch baking dish.
  • Bake uncovered at 350 degrees (175 C.) for 35 to 45 minutes or until knife inserted near the center comes out clean.
Another card group hit. We think the recipe was originally from Taste of Home Magazine.

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