Do Ahead Breakfast Bake (perfect for brunch)
This is by far my favorite breakfast, brunch, or even supper recipe. It feeds the entire family and there is always enough for company as well. It uses some wonderful healthy vegetables and it smells divine while it’s cooking. I hope you will try it and tell me how you like it.
(We made this for supper tonight)
I did not layer the ingredients because Abby wanted to stir away :) (“peas” can I “stiw” it mee mee, “peas” “peas” I “lub” “jew” mee mee, can I “stiw” it now “peas “peeeeeeeeeas”)
I will definitely file this in my “favorite” recipes. It was that good.
4 Hr 55 Min
1 cup diced fully cooked ham (6 oz)
2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon dried chopped onion
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
3 cups milk
1/2 teaspoon pepper
Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray.
Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 375ºF. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.