1/2 lb. sliced bacon
1/2 c. chopped onion
1/2 c. chopped green pepper
12 eggs.
1 c. milk
1 pkg. (16 oz.) frozen hashbrowns
1 c. shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dill weed

Cook bacon until crisp. Remove, crumble and set aside. In the drippings, sauté onion and green pepper. Remove. Beat eggs and milk in large bowl. Stir in hashbrowns, cheese, salt, pepper, dill, onion, green pepper and bacon. Transfer to a 13 x 9 x 2 inch baking dish.

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

Yield 6 to 8 servings.