Triple-Cheese Omelet Casserole

Recipe Ingredients

12		Bacon
1/2 cup	31g / 1.1oz	Onion - chopped
1/4 cup	36g / 1.3oz	Green pepper - chopped
1		Frozen shredded hash browns - thawed
2 cups	292g / 10oz	Swiss cheese - shredded
6 oz	170g	Cream cheese - softened
1/2 cup	118ml	Milk
1/2 cup	73g / 2.6oz	Parmesan cheese
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper

Recipe Instructions

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Cook onion and green pepper in drippings over medium-high heat, stirring constantly, until tender. Place hash browns in a greased shallow 3-quart baking dish; sprinkle evenly with Swiss cheese and half of bacon.

Top evenly with vegetable mixture. Beat cream cheese at medium speed of an electric mixer until creamy. Add eggs and milk; beat until smooth. Add parmesan cheese, salt, and pepper; beat just until blended. Pour cream cheese mixture over vegetable mixture; sprinkle with remaining half of bacon. Cover and chill 8 to 12 hours.

Uncover and bake at 350F for 35 minutes or until set and lightly browned.

Source:
The New York Times International Cookbook

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