Wednesday, March 27, 2013

Breakfast Casserole

Easter is almost here, so I thought I would share one of my FAVORITE breakfast/brunch recipes. You can prep this the night before and pop in the oven Easter morning. YUMMY!

This recipe is also great for busy workdays, too. You can bake the night before (or on your weekend). Then reheat in the morning. Might as well start your day off with a hearty breakfast!

Breakfast Casserole

1 small package of frozen hashbrowns
2 cups shredded cheddar (or Swiss) cheese
1 lb. cooked bacon (or other breakfast meat)
7 eggs, beaten
1 cup half & half
1/2 tsp. salt
1/4 tsp. pepper

Place hashbrowns on the bottom of a greased 13x9 baking dish. Bake at 400F until golden brown (about 15 minutes).

Sprinkle with 1 cup cheese, then top with bacon (ham would be good for Easter, too)

In a bowl, combine eggs, half & half, salt & pepper. Pour over cheese and bacon.

Bake at 350F for 1 hour. Sprinkle with remaining 1 cup of cheese and bake 15 minutes longer or until edges are golden and a knife inserted in center comes out clean.

Yield 8 servings


Printable Recipe

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