Making this dish on the weekend is one of my favorite things to do because it is such a pleasant way to spend the morning. I save time in the morning by making the batter for pancakes, waffles, or omelets the night before. Put it in the oven and I can relax with a cup of coffee. Almost like I’m on vacation, which makes it taste even better.
Though she now lives far away, my daughter still spends her Saturdays with us. It occurred to me that I could bake two casseroles at once and send one with her. This breakfast’s warmth and familiarity made it her favorite meal of the day. I enjoyed helping her since I knew the people she fed would enjoy her home-cooked meals. It was a relief to know I didn’t have to worry as much about her!
This breakfast casserole is great for a lazy weekend morning at home, a potluck brunch, or an early morning meeting, and it’s especially useful when your kids have a sleepover and there are a lot of hungry kids waiting to be fed.
Enjoy!
Ingredients:
1 thawed, 30-ounce bag of frozen, shredded hash browns
a half pound of bacon, fried till crisp and crumbled
8 eggs
1/2 cup of regular or flavored milk
One-half teaspoon of salt
a half a teaspoon of onion powder
garlic powder, 14 teaspoon
1/4 teaspoon of pepper
Cayenne pepper, to taste
Eight ounces of shredded cheddar cheese
Green onions, chopped (optional)
Instructions:
Turn the oven on to 350 degrees Fahrenheit. Spread some butter in a 9-by-13-inch baking dish and set it aside.
Layer hash browns evenly in the bottom of the dish.
Eggs, milk, salt, onion powder, garlic powder, pepper, and cayenne should all be mixed together in a big basin. Spread over top of a plate of hash browns.
First, sprinkle with half of the cheese, then top with all of the bacon.
Wrap everything up in aluminum foil.
To ensure the center is set and a knife inserted in the casserole comes out clean, bake for 1 hour with the foil on and for another 5-10 minutes without it.
Serve after resting for 5-10 minutes.
Put some chopped green onions on top if you like.