Sunday Brunch Casserole

1/2 pound sliced bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
12 eggs
1 cup milk
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.

In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Makes 8 servings.