This Bacon, Egg, Cheese and Hashbrown Breakfast Casserole recipe will make you feel as if you baked a quiche, but is actually quite easier and just as delicious!
Bacon, Egg, Cheese and Hashbrown Breakfast Casserole
- 5 eggs
- ½ cup milk
- 3 cups frozen hashbrowns, thawed
- ⅓ cup green onions, sliced
- ½ tsp salt
- 1½ cups mild cheddar cheese
- 5 slices bacon
- Pre-heat oven to 350º. Cook the bacon. In a large bowl, stir together the eggs and milk. Add the hashbrowns, green onions, and salt; pour mixture in a greased 9 inch pie plate. Add 1 cup of cheese and 4 slices of bacon on top. Bake for 30 minutes. Remove and add the remaining cheese and crumble up the last of the bacon and sprinkle on top. Place back into the oven and bake for 5 minutes.
I love the flavor the green onions bring to this casserole. Of course, you can add even more with bell peppers and sausage, too! See, that’s why I love casseroles. You can pretty much add anything and they turn out so yummy!