Potato and Bacon Breakfast Casserole

By á-8595

Ingredients

• 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
• 1 1/2 c. pepper jack cheese (I'm going to try Italian or monterey jack)
• 1 1/2 c. cheddar cheese
• 1 bunch green onions, chopped
• 3 eggs
• 1 c. milk*
• 1/2 about 1/2 tsp. kosher salt
• 10 about 10 turns freshly ground black pepper
• For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon grease until partially cooked before baking.

Preparation

Step 1

Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ baking dish. 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. Serve with fresh fruit.