I have made this casserole many times over the past year as we've celebrated our new 12 year old girls at church who join our youth program. We hold a surprise breakfast for them after we go to their house early in the morning, wake them up by singing "Happy Birthday" and then bringing them with all the rest of the girls to my house for breakfast. All the girls seem to like it and it is fast and easy to throw together the night before.
Potato Bacon Breakfast CasseroleAdapted slightly from Our Best Bites
6 c. (32 oz. pkg) Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 (16 oz.) pkg bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
1 (16 oz.) pkg bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
5 eggs
2 c. milk
1 t. salt
freshly ground black pepper
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.
