Breakfast Casserole

Here is one of my favorites. It is great for any meal and very filling. It also warms up nice as leftovers.


Breakfast Casserole

12 eggs
½ cup whipping cream or half and half
½ cup milk
1 package of frozen hash browns (1lb)
1 package of bacon (1lb) (you can substitute with ham, sausage, or turkey sausage)
1 medium onion
1½ cups shredded cheddar cheese
Onion powder
Salt & pepper
Dried parsley flakes

Cook bacon in large skillet and set aside, pour grease out of pan leaving enough to coat the bottom of the skillet. Dice up onion and put into pan with remaining bacon grease. Sauté the onion scrapping the bottom of the pan to get the flavor left from the bacon. Add bag of frozen hash brown to the onions and cook, flipping regularly to cook evenly. Once the hash browns are thawed and easy to work with add onion powder, salt, and pepper to taste. Continue cooking the hash browns until they begin to turn a gold brown and are a little crispy on the bottom. Put the hash browns in a 9 x 13 nonstick pan and press down to create a crust or bottom layer. Break the bacon into small bite size pieces and spread on top of the hash browns. Sprinkle with a layer of shredded cheese (about half).

Mix the eggs, milk, and whipping cream (or half and half) in a small bowl until smooth and combined. Add salt and pepper to your liking. Add remaining shredded cheese and mix to combine. Pour into pan, make sure it covers evenly. Sprinkle with dried parsley flakes (optional).

Bake for 35 minutes at 350 degrees.