Brunch Stuffed Peppers

Ingredients

• 0.5 cup biscuit mix 
• 16 ounce bacon crumbled cooked
• 3 large eggs 
• 2 tablespoons green onion chopped
• 0.3 teaspoon ground pepper black
• 1 cup hash browns frozen country style thawed
• 0.8 cup cheddar-monterey jack cheese blend shredded plus more for garnish
• 0.5 teaspoon salt 
• 0.3 cup cup heavy whipping cream sour
• 0.8 cup milk whole
• 4  bell peppers yellow

Equipment

• bowl
• oven
• whisk
• glass baking pan

Directions

1. Preheat oven to 350 degrees F.
2. Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
3. In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper.
4. Whisk until combined. Evenly distribute the egg mixture into each pepper.
5. Bake until a wooden pick inserted in center comes out dry, about 45 minutes.
6. Remove from the oven, garnish with cheese and serve immediately.