26oz.1 large bag frozen shredded hash brown potatoes, thawed
2cups226 grams shredded Swiss cheese
8oz.1 package cream cheese, softened
1/2cup120 ml milk
1/2cup56 grams freshly grated parmesan cheese
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.
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.