6.20.2011

Potato and Bacon Breakfast Casserole

4 c. Southern/country-style hash browns (cubes), thawed
1 12-oz. package bacon
1 1/2 c. pepper jack cheese*
1 1/2 c. cheddar cheese*
   *(I just used 3 c. cheddar cheese)
1 bunch (about 6) green onions, chopped
1-2 garlic cloves, pressed or minced
3 eggs
2/3 c. milk
about 1/2 tsp. salt
about 10 turns freshly ground black pepper

Cook bacon.  When the bacon is done cooking, drain it on a paper towel and reserve 4 tablespoons of the drippings. Sauté the potatoes in 2 Tbs. bacon grease until partially cooked.  Place potatoes in a 9x13" baking dish.  Mix the cheeses together and sprinkle over the potatoes. Cook the onions and garlic in 2 Tbs. of the bacon drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with crumbled bacon.  Whisk together the eggs, milk, salt, and pepper then 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.

Recipe adapted from www.ourbestbites.com