Friday, January 21, 2011

Easy Breakfast Casserole

Made this for dinner last night, I totally forgot to take a picture though. This is a super simple recipe, you can add or substitute different ingredients to make it the way your family will enjoy it most! This recipe is for an 8x8 casserole

8 oz. frozen shredded hashbrowns, thawed
1/2 lb. bacon (you could also use sausage)
1/2 medium onion, diced
1/2 green pepper, diced
5 eggs
1/3 cup milk
1/2 cup shredded cheddar cheese (optional)

Cook and crumble bacon. Saute onion and green pepper. In a large bowl mix hashbrowns, bacon, onion, green pepper, salt and pepper, and mix well. Pour mixture into a greased 8X8" baking dish. In a bowl whisk eggs and milk. Pour egg and milk mixture evenly over the hasbrown mixture. Bake uncovered for 50-60 minutes. If you are wanting cheese over the casserole, add 10 minutes prior to casserole being done.
Casserole is done when knife inserted in the middle comes out clean.

I personally don't like cheese with my eggs, so we didn't add any cheese. If you like cheese you could add it to the hashbrown mixture and then you'll have cheese throughout the casserole.

No comments:

Post a Comment