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All year round breakfast casserole

This Bacon and Egg Breakfast Casserole is packed with your morning favorites. Easily prepared the night before, this is sure to become a family favorite. You can have for Breakfast or dinner all year round. Why not start this Christmas by preparing it the night before, cover tightly and let it chill overnight in the fridge. Then on Christmas morning heat and serve.

Bacon and Egg Breakfast Casserole

INGREDIENTS

7 large eggs, lightly beaten

12 oz can evaporated milk

1 tsp kosher salt

½ tsp freshly ground black pepper

1 tsp onion powder

1 tsp garlic powder

16 oz Oda Ida plain refrigerated shredded hash brown potatoes

½ C chopped green bell pepper

½ C bacon pieces, divided

¼ C thinly sliced green onions, divided

1 C sharp cheddar cheese, shredded

Directions

Preheat oven to 350 degrees. Lightly grease an 8X8 baking dish. Set aside.

1. In a large bowl, gently stir together the eggs, evaporated milk, kosher salt, pepper, onion powder, and garlic powder until well combined. Set aside.

2. Evenly spread the hash brown potatoes onto the previously prepared baking dish. Evenly sprinkle bell peppers on top. Layer with half of the bacon pieces, followed by half of the green onions. Spread shredded cheddar evenly on top, followed by remaining bacon and remaining green onions.

3. Pour egg mixture over entire dish. Bake uncovered for forty-fifty minutes or until top is golden brown and puffy set. Let rest at room temp for five-ten minutes before serving. Leftovers can be chilled and reheated nicely.

Source Chew Out loud

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