Easy Potato and Bacon Breakfast Casserole
We love a good breakfast casserole on the weekends and when it's the type you can make the night before and just stick it in the oven the next morning makes it even better !
I love making things like this when we have overnight guests,it makes things so much easier.
I love making things like this when we have overnight guests,it makes things so much easier.
Easy Potato and Bacon Breakfast Casserole
4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon( I used Turkey bacon)
1 1/2 c. pepper jack cheese( I used Two cups)
1 1/2 c. cheddar cheese( I used at least To cups)
1 bunch green onions, chopped
3 eggs
1 c. milk
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper
1 12-oz. package bacon( I used Turkey bacon)
1 1/2 c. pepper jack cheese( I used Two cups)
1 1/2 c. cheddar cheese( I used at least To cups)
1 bunch green onions, chopped
3 eggs
1 c. milk
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper
Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ 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 and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.
When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting.
Adapted..BestBites
Adapted..BestBites
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