Friday, May 20, 2011

Breakfast Casserole

Saturday morning, Mark, C and I were up before the crack of dawn. In fact we debated whether or not it was late night or early morning. Ultimately, it was decided that a 3:40 wake-up is actually late night. I'm pretty sure the speeding motorcyclists we passed on the way to the airport hadn't been to bed yet.

Anywho, we were in South Carolina by 8:30 a.m. and were eating a homemade breakfast by 9:45 a.m.  It was super yummy. The best part? (As I imagine since I didn't actually make it.) You make it the day before.

Breakfast Casserole
(adapted from Our Best Bites)


4 cups hash brown cubes, completely thawed
1 - 12 oz package of bacon (or however much or little you'd like, really)
3 cups cheddar cheese, shredded
1 bunch green onions, chopped
3-4 eggs (if you like eggs or even just tolerate them, go with 4)
1 cup milk
S&P

To start, cook the bacon until crispy. I say use the oven!

While bacon is cooking, put the potatoes in a 9/x13 baking dish and sprinkle the cheese over the potatoes.  Whisk together the eggs, milk and a liberal amount of S&P. Pour over potatoes and cheese.

Saute onions in the tiniest amount of butter.  Once slightly sauteed sprinkle over the casserole. Crumble bacon and sprinkle over the casserole as well.

Cover and refrigerate over night.

The next am, preheat the oven to 350 degrees and bake for 40-45 minutes until cheese is bubbly.

Let cool a few mintues before serving.

If you want to eat just like the Davidsons and Elseas did, then serve with buttered toast on a paper plate (the plate above was just for the pic).

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