Ingredients
12
slices bacon, cut into 1-inch pieces, crisply cooked
2
cups refrigerated hash browns (from 20-oz package)
2
cups 1/2-inch pieces fresh asparagus spears
1
cup seeded, chopped plum (Roma) tomatoes (about 2 medium)
1/2
cup sliced green onions
2
cups shredded Cheddar cheese (8 oz)
1/2
teaspoon salt
1/4
teaspoon dried thyme leaves
1/4
teaspoon ground black pepper
1
cup Original Bisquick™ mix
2
cups milk
6
Eggland’s Best® Large Eggs
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.
