Eggs

Bacon, Egg & Hash Brown Casserole

jayneflower

Bacon Egg and Hash Brown Casserole

jayneflower
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Ingredients
  

  • 1 30 oz. package frozen shredded hashbrowns, thawed
  • 1/2 pound bacon cooked crisp and crumbled
  • 8 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • Pinch of cayenne pepper
  • 8 ounces shredded cheddar cheese
  • Chopped green onions for garnish optional

Instructions
 

  • Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.
  • Spread hashbrowns in an even layer in the bottom of the prepared pan.
  • In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper and cayenne. Pour over hashbrowns.
  • Sprinkle with half of the cheese, all of the bacon, then the remaining cheese. Cover tightly with foil.
  • Bake for 1 hour, then remove foil and bake for another 5-10 minutes, or until center is set and a knife inserted in the casserole comes out clean.
  • Let stand 5-10 minutes before serving. Garnish with chopped green onions, if desired.