Sunday Brunch Casserole

I’m always game for a new breakfast casserole. This one comes by way of the Taste of Home Cookbook from home chef Patricia Throlson of Hawick, Minnesota.

Ingredients

  • 1/2 lb sliced bacon
  • 1/2 C chopped onion
  • 1/2 C green pepper
  • 12 eggs
  • 1 C milk
  • 1-16oz pkg frozen hash browns, thawed
  • 1 C (4 oz) shredded cheddar cheese
  • 1 t salt
  • 1/2 t pepper
  • 1/4 t 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 the eggs and milk. Stir in the hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
  3. Transfer to a greased 9×13 dish. Bake uncovered at 350 for 35-45 minutes or until a knife inserted near the center comes out clean.

Chicken Tortilla Stack-up

Ingredients

  • 8 ounces sour cream
  • 1/2 package taco seasoning
  • 1 cup cheddar cheese
  • 1 cup Monterey Jack cheese
  • 1/2 cup chopped green onion
  • 1 1/2 cups shredded cooked chicken
  • 4 (8-inch) tortillas

Directions

  1. Combine sour cream and taco seasoning.
  2. Spread 1/4 of this mixture on tortilla in glass pie plate.
  3. Top with 1/2 cup chicken, 1/4 cup cheese, and 2 tablespoons green onion.
  4. Repeat 2 times.
  5. Place tortilla on top, spread with sour cream mix.
  6. Sprinkle with remaining cheese and onion.
  7. Microwave on high 3 to 4 minutes.
  8. Garnish with shredded lettuce, chopped tomato, and salsa.