Our family loves to have breakfast for dinner and with this recipe you have everything breakfast combined into one dish. Make it the night before and all you have to do is pop it in the oven once you get home. Slice up some fruit and you have a great dinner that didn’t take you much time to pull together.
Easy Potato and Bacon Breakfast Casserole
~ 4 cups southern/country- style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
~ 1 package bacon
~ 1 1/2 cup cheddar cheese
~ 1 1/2 cup jack cheese
~ 4 green onions, chopped
~ 3 eggs
~ 1 cup milk
~ 1/2 tsp. salt
~ about 10 turns freshly ground pepper
1. About 3 or so hours before you begin make sure to set out your 4 cups of hash browns so they can thaw out.
2. Cook bacon. While bacon is cooking, place the potatoes in a 9 x 13 baking dish or a deep-dish 9” pie plate. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel. If you want sauté up the green onions in a little bit of the bacon grease and then spread the onions over the cheese mixture. Then sprinkle everything with crumbled bacon.
3. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.
4. When ready to bake, preheat oven to 350o F. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting.
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