BACON EGG AND HASHBROWN CASSEROLE

I love making this casserole because it makes weekend mornings more relaxing and it’s a special treat. If I prepare it the night before, I avoid standing in the kitchen making pancakes, or waffles, or omelets. I can pop it in the oven and sit down to enjoy my coffee. It is almost like I am on vacation which makes it taste extraordinarily delicious!

When my daughter moved out, she often came over on Saturdays to see us and have some family time. I would make 2 casseroles and send one home with her. She absolutely loved this breakfast because it was comforting and homemade. I loved doing it because I knew she had food that was homemade will love. This helped me worry about her less!

This casserole is perfect for enjoying at home, taking to a brunch or early morning meeting, or when your kids have a sleepover and there are several hungry kids ready for breakfast!

Enjoy!

INGREDIENTS:

1 (30 oz.) package frozen shredded hashbrowns – thawed

½ lb. bacon – cooked crispy and crumbled

8 eggs

½ cup whole milk or Half and Half

½ tsp. salt

½ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. pepper

Pinch of cayenne pepper

8 oz. shredded cheddar cheese

Chopped green onions for garnish, optional

DIRECTIONS:

Preheat oven to 350° F. Lightly grease a 9×13 baking dish with butter.

Spread hashbrowns in an even layer in the bottom of the prepared pan.

In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper, and cayenne. Pour over hashbrowns.

Sprinkle with half of the cheese, all the bacon, then the remaining cheese.

Cover tightly with foil …