-4 yellow bell peppers
-1 cup froze country style hash browns, thawed
-1/2 (16-ounces) package bacon, cooked and crumbled
1/2 onion, diced and sauteed
1/2 teaspoon thyme
-3 large eggs
-3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
-3/4 cup whole milk
-1/2 cup biscuit mix
-1/4 cup sour cream
-2 tablespoons chopped green onion
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F.
Removes the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in a 8 x 8" glass baking dish. Dice onion and saute; add the thyme and stir for one minute. Add to potatoes. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake for 40 minutes add cheese to the top to melt and lightly brown. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Removed from the oven, garnish with cheese and serve immediately.