The Sunday Brunch Bake just loves breakfast, and it wants to make sure it offers up the most complete breakfast in each bite! The fluffy bed of eggs contains bacon (always a joy to see on the table), tender, hearty hash browns, melty cheese, and sweet sautéed onions and peppers. It has the creamy texture of a quiche that makes everyone happy! Sunday Brunch Bake will make your morning bright, whether it is Sunday or not!

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  • 1 1/2 pounds thick-sliced bacon, plus more, to taste, optional, cooked and crumbled, for garnish
  • 1/2 cup sweet onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 12 eggs
  • 1 cup milk
  • 1 (16-ounce) package frozen hash brown potatoes, thawed
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried dill
  • chives, optional, to taste, chopped, for garnish
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Lightly grease a 9×13-inch baking dish.

Step 3 –Place 1 1/2 pounds of the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

Step 4 –Drain the bacon slices on paper towels.

Step 5 –Drain all but 2 tablespoons of the drippings from the skillet.

Step 6 –Crumble the bacon slices and set them aside.

Step 7 –Heat the reserved bacon drippings in the same skillet over medium heat.

Step 8 –Add the onion and the bell pepper and cook until tender, about 5 minutes.

Step 9 –Transfer the veggies to a plate using a slotted spoon.

Step 10 –Whisk the eggs and the milk together in a large bowl.

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Step 11 –Fold the hash browns, the cheddar cheese, the salt, the pepper, the dill, the onion mixture, and the crumbled bacon into the egg mixture.

Step 12 –Transfer the egg mixture to the prepared baking dish.

Step 13 –Bake until a knife inserted into the center comes out clean, about 35-45 minutes.

Step 14 –Serve garnished with the extra bacon and the chives.