Breakfast Bake
I made this for breakfast a couple of day's ago and although it wasn't my all time fav it kind of grew on me. It makes excellent left overs.
Do-Ahead Breakfast Bake
Do-Ahead Breakfast Bake
1 cup diced fully cooked ham
4-5 Cups frozen hash brown potatoes
1 medium bell pepper any color (chopped very very small) (1 cup)
3 Tbsp chopped green onion
2 cups shredded Cheddar cheese
1 medium bell pepper any color (chopped very very small) (1 cup)
3 Tbsp chopped green onion
2 cups shredded Cheddar cheese
1 cup Bisquick mix
3 cups milk
1/2 tsp pepper
3 cups milk
1/2 tsp pepper
1/2 tsp salt
4 eggs
Grease 13x9-inch glass baking dish. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper, salt and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover, then refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 375 degrees. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.
** You can try different types of cheeses in this recipe. Swiss and Monterey Jack would work well. Try seasoned cheeses, such as shredded taco cheese or even pepper Jack cheese would be yummy too.
4 eggs
Grease 13x9-inch glass baking dish. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper, salt and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover, then refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 375 degrees. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.
** You can try different types of cheeses in this recipe. Swiss and Monterey Jack would work well. Try seasoned cheeses, such as shredded taco cheese or even pepper Jack cheese would be yummy too.