Description
A savory morning bake combining crispy hash browns, smoky bacon, and melted cheddar cheese in a rich egg custard.
Ingredients
Scale
- 30 oz frozen shredded hash browns, thawed and dried
- 12 slices bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded
- 8 large eggs
- 1 cup whole milk
- 1 small onion, finely diced
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Preheat your oven to 350F and grease a 9×13 inch baking dish with butter or bacon grease.
- Cook bacon in a skillet until crisp, then crumble into small pieces.
- Sauté diced onions in a small amount of bacon fat until translucent.
- In a large bowl, combine the thawed hash browns, crumbled bacon, and sautéed onions.
- In a separate bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Pour the egg mixture over the potato mixture and stir until evenly coated.
- Spread the mixture into the prepared baking dish and press down firmly.
- Top the casserole with shredded cheddar cheese in an even layer.
- Bake for 40-45 minutes, or until the center is set and the cheese is golden brown.
- Let the casserole rest for 10 minutes before slicing into squares.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American