These muffins were outstanding and the perfect pairing to one of my favorite brunch casseroles. Our special Father's Day breakfast that I got to share with both my husband (the best darn daddy in the whole world) and my dad!
As a side note on muffins, I'm convinced that the right pan makes a world of difference. For Mother's Day my mom got me a very nice aluminum muffin pan and it hasn't done me wrong. Or maybe I'm just getting better at making muffins. I don't know. But the 10 year old nonstick pan went in the donation pile... good riddance.
Everyone I've ever made this casserole for or given the recipe to has absolutely loved it. Enjoy!
Sunday Brunch Casserole
6-8 bacon strips (or approx. 2 cups chopped cooked ham)
1 small onion, chopped
1 green pepper, chopped
1 (16 oz.) carton egg substitute (or an additional 6-7 eggs)
4 eggs
1 cup milk
4 cups frozen shredded hash browns
1 cup shredded cheese
3/4 tsp salt
1/2 tsp pepper
1/4 tsp dry dill weed
In a large skillet, cook bacon until crisp. Drain, crumble and set aside. In same skillet, saute onion and bell pepper until tender. Remove and set aside.
In a large bowl whisk eggs, egg substitute and milk. Stir in remaining ingredients and add reserved bacon and onion mixture. Transfer to a 9x13 dish coated with cooking spray. Bake uncovered at 350 degrees for 45-55 minutes or until knife inserted near center comes out clean.
