 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | slice cooked | bacon, chopped and cooked and drained of fat | 1/3 | slice, large (1/4" thick) | Onion, chopped | 1/2 | ring (3" dia, 1/4" thick) | green pepper, finely chopped | 1/2 | ring (3" dia, 1/4" thick) | Peppers, sweet, red, raw, chopped | 1/8 | teaspoon | canola oil | 1/4 | cup | egg beaters | 1/2 | large | eggs | 3/4 | fluid ounce | cream, half and half | 1/4 | fluid ounce | water | 1/3 | cup | frozen shredded hash brown potatoes, thawed | 1/2 | ounce | shredded cheddar cheese | 1 1/2 | dash | salt | 1 1/3 | dash | black pepper | 1/8 | teaspoon | dill weed |
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Steps
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Sequence
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Step
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| | 1 | Cook bacon over medium heat until crisp. Drain set aside. | | 2 | In skillet where bacon was cooked; saute onion and pepper until tender (add canola oil, if needed). Remove with slotted spoon. | | 3 | In large bowl, whisk together Egg Beaters, eggs, half and half and water. Stir in hash browns and cheese. | | 4 | Add salt, pepper, dill weed, onion/pepper mixture and stir. | | 5 | Crumble cooked bacon and add to mixture. Stir. | | 6 | Transfer to oblong pan that has been sprayed with non-stick spray. Bake uncovered at 350 degrees for 30-35 minutes or until a knife inserted near center comes out clean. |
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