lst place, "Fresh Tast for the Family" contest, Kansas State Fair
5 tablespoons butter (divided)
4 pieces bacon, cut into 1/2 inch pieces
1 cup zucchini (frozen and thawed) sliced 1/4 inch thick
1 cup yellow squash, sliced 1/4 inch thick
1 cup purple onion, sliced 1/4 inch thick
1/2 cup green peppers, cut into1/2 inch pieces
1 cup mushrooms, sliced 1/4 inch thick
2 packages + 1 tablespoon Hidden Valley Ranch Salad Dressing & Seasoning Mix (divided)
2 cups shredded sharp cheddar cheese
2 slices white bread cut into 1 inch cubes
1 cup diced tomato
1/4 teaspoon salt (optional)
1/4 teaspoon red pepper flakes
1/2 cup bread crumbs
Preheat oven to 350 degrees F. Grease a 2 quart baking dish.
Cook bacon in a skillet until lightly crispy. Add 3 tablespoons of butter the zucchini, yellow squash, onions and green pepper and saute until tender. Add mushrooms in the last few minutes of cooking.
Stir in 2 packages of Hidden Valley Ranch Salad Dressing and Seasoning Mix.
Beat eggs in a large bowl with a fork. Add bacon, cooked vegetable mixture, cheese, bread cubes, tomato, salt, and red pepper flakes to the eggs and stir well. Pour into prepared 2 quart baking pan.
In skillet, mix 2 tablespoons of butter and 1 tablespoon Hidden Valley Ranch seasoning mix and then add 1/2 cup bread crumbs. Cook on medium heat for about 5 minutes or until dry. Sprinkle this mixture on top of the mixture in the baking pan.
Bake until set, about 30 minutes. Cut into squares to serve.