Ingredients
1. 1/2 pound sliced bacon
2. 1/2 cup chopped onion
3. 1/2 cup chopped green pepper
4. 12 eggs, lightly beaten
5. 1 cup 2% milk
6. 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
7. 1 cup (4 ounces) shredded cheddar cheese
8. 1 teaspoon salt
9. 1/2 teaspoon pepper
10. 1/4 teaspoon dill weed

Directions

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
2. In a large bowl, whisk eggs and milk. Stir in the hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
3. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.