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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is from Paula Dean...great brunch dish. Ingredients:
4 bell peppers (any color) |
8 slices bacon, cooked and crumbled |
3 large eggs |
3/4 cup shredded monterey jack and cheddar cheese blend |
3/4 cup whole milk |
1/2 cup bisquick |
1/4 cup sour cream |
2 tablespoons chopped green onions |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Cut 1/2 off the top of each pepper. Clean out ribs and seeds and discard with pepper tops. Place the peppers, cut side up, in an 8x8 glass baking dish. Spoon hash browns into bottom of each pepper, top with bacon.
3. Combine eggs, cheese, milk, Bisquick, sour cream, green onion, salt and pepper in a large bowl. Spoon egg mixture evenly into each pepper. Bake for 45 minutes, or until a wooden toothpick inserted in center of pepper comes out clean. Top with additional shredded cheese and serve immediately.
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