Hash Brown Egg Casserole

1 ½ pounds thick sliced bacon

½ cup chopped sweet onion

½ cup chopped red bell pepper 

12 large eggs

1 cup milk

1 (16 ounce) package frozen hash brown potatoes, thawed

1 cup shredded Cheddar cheese 

1 teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon dried dill

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.

Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon.

Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish.

Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.