Baked Egg Breakfast

For 6-10 servings you will need:

• 1 ½ packages ready crisp crumbled bacon
• 2 cups shredded cheddar cheese
• 10 eggs
• 10 oz. Frozen shredded hash browns
• ½ pint half and half cream
• ¼ cup chopped onion
• ¼ cup green bell pepper
• Salt and pepper to taste

Night before:
Spray bottom and sides of  9" X 13" baking dish. Line bottom of dish with hash browns. Crack eggs on top of hash browns and break yokes (do not scramble). Salt and pepper. Spread ½ of cheese (1 cup) on top. Pour cream over mixture in pan. Sprinkle with onion, green pepper, ready crisp bacon and remaining cheese. Cover and refrigerate overnight.

Day of serving:

Heat oven to 350°. Bake about 40 minutes.

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