Breakfast Casserole Recipe
Breakfast Casserole Recipe - Cheese, bacon, potatoes and eggs. So yummy and can be made the night before!
- 8 oz of bacon, cooked and crumbled
- 4 cups of shredded hash browns
- 1 cup of shredded cheddar cheese
- 1 12 oz can of evaporated milk
- ½ cup of finely chopped onion
- 3 eggs
- 1 teaspoon of Lawry's seasoned salt
Preheat the oven to 350 degrees if you are making this right away. If you are baking the casserole the next day, you can skip this step. Spray your pan with cooking spray. We used a 9 x 13 pan.
Spread 2 cups of shredded potatoes and ¼ cup of the onion in the baking pan.
Add half of the bacon (4oz) and ½ cup of the cheese. Then repeat the process again to create a second layer.
When you have added the second layer, mix the eggs, evaporated milk and Lawry's and pour the mixture evenly on top of the layers.
If you will be baking this the next morning, cover and refrigerate. Bake at 350 degrees for 60 minutes while covered with foil. Remove foil and cook for an additional 5 minutes until cheese starts to brown a little bit.
Calories: 385kcal | Carbohydrates: 26g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 126mg | Sodium: 429mg | Potassium: 542mg | Fiber: 2g | Vitamin A: 320IU | Vitamin C: 12.5mg | Calcium: 167mg | Iron: 2mg