Easy Potato and Bacon Breakfast Casserole
Ingredients
The base
-
4
cups
Southern/country-style hash browns (cubes), thawed
-
1
12-oz package
bacon
-
1½
cups
pepper jack cheese
-
1½
cups
cheddar cheese
-
1
bunch
green onions, chopped
The egg mixture
-
3
large
eggs
-
1
cup
milk
-
½
teaspoon
kosher salt
-
10
turns
freshly ground black pepper
Instructions
- Cook the bacon until crispy and set aside to drain on paper towels, reserving 2 tablespoons of drippings.
- Place the thawed hash browns in a 9x13 baking dish.
- Mix the pepper jack and cheddar cheeses together and sprinkle over the hash browns.
- Sauté the chopped green onions in the reserved bacon drippings until tender, then spread over the cheese.
- Crumble the cooked bacon and sprinkle it on top of the green onions.
- Whisk together the eggs, milk, salt, and pepper, then pour the mixture evenly over the casserole.
- Cover and refrigerate overnight or for at least 7-8 hours.
- Preheat the oven to 350°F and bake uncovered for 40-45 minutes until the cheese is bubbly.
- Let the casserole stand for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
20g
Sodium
700mg
Cholesterol
200mg
You might also like