Ingredients
3
tablespoons brown sugar
1 1/2
teaspoons coarse ground black pepper
12
slices center-cut bacon
2 1/2
cups Original Bisquick™ mix
6
tablespoons cold butter
1/4
cup boiling water
1
cup frozen diced hash brown potatoes, thawed
1 1/2
cups shredded sharp Cheddar cheese (6 oz)
4
green onions, sliced (1/4 cup)
1 1/2
cups half-and-half
4
eggs
1/2
teaspoon salt
1
cup grape tomatoes, halved
Preparation
Heat oven to 425°F. Line 15x10-inch pan with foil; place wire cooling rack in pan. In small bowl, mix brown sugar and pepper. Sprinkle over 1 side of each bacon slice, pressing firmly. Place bacon on rack. Bake 18 to 20 minutes or until crisp.
Reduce oven temperature to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In bowl, place Bisquick mix; cut in butter, using pastry blender, until crumbly. Add water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. Crumble 8 slices bacon. Sprinkle crumbled bacon, potatoes, cheese and onions in crust. In bowl, beat half-and-half, eggs and salt with whisk until blended. Pour over ingredients in crust.
Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Cut into 8 wedges. Cut remaining 4 slices bacon in half. Top each wedge with bacon and tomatoes.
