Breakfast Casserole

5 eggs
1/2 cup milk
3 cups frozen hashbrowns thawed
1/3 c. green onions sliced
1/2 tsp salt
1/8 tsp pepper
1 1/2 cups mild cheddar cheese
8 slices bacon (Or 1 cup diced ham)


Cook and crumble your bacon.
Stir together eggs and milk.
Combine the hashbrowns, green onions, salt, pepper and 7 slices cooked & crumbled bacon.
Add one cup of the cheddar cheese.
Pour egg and milk mixture over hashbrown mixture in a bowl and mix well.
Pour into a 9 inch pie plate.
Top with remaining 1/2 cup cheddar cheese and crumbled bacon.
Bake at 350° for 35-40 minutes uncovered, or until casserole is set when you try and wiggle it and a toothpick comes out "clean"
Let the breakfast casserole sit for 5 minutes or so to let it harden up a bit.
Cut into wedges and serve - will serve 6-8 people.
** To make this the night before serving, mix all ingredients together, top with remaining cheese and bacon crumbles and set in fridge. Your hashbrowns will thaw in the egg mixture over night and it will be ready to bake in the morning. *** If you prepare this the night before you'll need to add time to your baking time. An extra 10-15 minutes should be good.

recipe resource here

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