This dish is ready when you are! Layers of potatoes, cheese, eggs, and bacon make this a hearty breakfast. Prepare ahead and refrigerate it overnight for a fuss-free Christmas morning.
26oz.frozen shredded hash brown potatoes, thawed(1 bag)
2cupsSwiss cheeseshredded
12slicesof baconcooked crisp
8oz.cream cheese, softened
6large eggs
1/2cupwhole milk
1/2cupparmesan cheesefreshly grated
1/2teaspoonsalt
1/2teaspoonpepper
1/3cupchopped scallionsoptional
Instructions
Preheat oven to 350°F. Evenly spray the inside of a 3 quart baking dish with cooking spray and set aside.
Melt the 2 tablespoons of butter in a saucepan over medium heat. Cook chopped onion and green pepper in the butter, stirring constantly until tender and the onions turn translucent. Set aside.
Evenly spread the hash browns in the bottom of the prepared baking dish, and sprinkle with Swiss cheese. Chop the cooked bacon and sprinkle half of it over the cheese, and top with the cooked vegetable mixture.
In the bowl of an electric mixer, beat cream cheese on medium speed until softened. Add eggs and milk; beat until smooth. Scrape down sides and bottom of mixing bowl to make sure ingredients are thoroughly blended. Add parmesan cheese, salt and pepper; beat until just blended. Pour the egg mixture over ingredients in the dish and sprinkle with remaining half of the bacon.
Bake uncovered for 35 minutes, or until set and lightly browned. Let cool 5 minutes and top with chopped scallions, if using. Serve immediately.
Notes
Make ahead: This dish can be assembled, covered, and chilled overnight in the refrigerator. Bring to room temperature before baking, or add 10 minutes to the bake time if the dish is still chilled.