1/2 lb. sliced bacon
1/2 c. onion, chopped
1/2 c. green pepper, chopped
12 eggs
1 c. milk
1 pkg. frozen hash brown potatoes, thawed
1 c. shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. 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 13x9x2 inch baking dish.

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

Yield 6-8 servings.