We all love the smell of coffee in the morning, but we would love it even more if it was mixed with the smell of this tasty casserole. Cooked in your Ziploc® Endurables™ Medium Container, this dish serves up to five for your next breakfast or brunch.
cups frozen shredded hash brown potatoes
Tbsp. chopped red peppers
Tbsp. chopped fresh chives or green onion tops
Tbsp. sour cream
tsp. Dijon mustard
tsp. black pepper
cup shredded sharp cheddar cheese
Heat oven to 375°F.
Place bacon in single layer between several layers of paper towels on microwave-safe plate. Microwave on HIGH 3 min. (Bacon should not be crisp.) Set bacon aside to cool.
Combine potatoes, red peppers and chives in Endurables™ Container. With zipper open, microwave 2 min.
Whisk eggs, sour cream, mustard and black pepper in medium bowl until blended and foamy. Stir in cheese. Pour over potatoes. Spread mixture to evenly distribute cheese over potatoes.
Roll up each bacon slice loosely; stand on egg mixture, gently pressing bacon roll-up to secure. Place Endurables™ Container on baking sheet.
Bake with zipper open 35 min. or until center of casserole is almost set. Remove from oven; let stand 5 min. Use Cool Grab Tabs™ to carefully remove Endurables™ Container from baking sheet.
Flip Container over onto plate or cutting board. Remove Endurables™ Container to unmold casserole, then turn breakfast casserole bacon side up.