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 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 skillet, cook bacon until crisp. Remove with a slotted spoon; crumble and set aside. In the drippings, sauté onion and green pepper until tender; remove with a slotted spoon. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon. Transfer to a greased 13-by-9-by-2-inch baking dish.

Bake, uncovered, at 350 degrees for 35-45 minutes or until a knife inserted near the center comes out clean.

Yield: 6-8 servings.