“The Local Dish” with Beaver Dam Piggly Wiggly-1st Apron Winner

Sunday Brunch Casserole-Altine Hesebeck

1/2 lb. sliced bacon

1/2 c. chopped onion

1/2 c. chopped green pepper

12 eggs

1 c. milk

1 (16 oz.) pkg. frozen hash brown potatoes, thawed

1 c. (4 oz.) shredded cheddar cheese

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. dill weed

In a skillet, cook bacon until crisp. remove with a  slotted spoon; crumble and set aside. In the drippings, saute onion and green pepper until tender; remove with a slotted spoon. Beat eggs and milk in large owl,. Stir in hash brown, cheese, salt, pepper, dill, onion, green pepper and bacon. Transfer to greased 9 x 13 baking dish. Bake, uncovered, at 350 for 35-45 minutes or until a knife inserted near center comes out clean. Makes 6-8 servings.