Brunch Stuffed Peppers
peppers, bacon, browns, cheese, eggs, milk, sour cream, onion
Ingredients
4 yellow bell peppers 1 cup frozen country style hash browns, thawed 1/2 (16-ounce) package bacon, cooked and crumbled 3 large eggs 3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish 3/4 cup whole milk 1/2 cup biscuit mix 1/4 cup sour cream 2 tablespoons chopped green onion 1/2 teaspoon salt 1/4 teaspoon ground black pepper
Directions for Brunch Stuffed Peppers Recipe
Preheat oven to 350 degrees F. Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon. In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Read the full directions on Food Network
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