Hashbrown Bacon and Egg Casserole

Hashbrown, Bacon and Egg Casserole

My family visited me this weekend and I decided to give them "the red carpet treatment", to quote my sister, and make them a hearty and yummy breakfast of Hashbrown, Bacon and Egg Casserole, Fruit and Yogurt Parfait with apples, blueberries, banana and cinnamon and homemade biscuits.  We all loved this casserole!

Ingredients:
8 hashbrown patties
1/2 lb bacon put into small bits
2 small or 1 large onion diced
1/2 cups shredded sharp cheddar cheese
4 egg whites + 5 whole eggs
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper

Directions:

Preheat oven to 400 degrees.  Start cooking the bacon in a medium sized skillet over medium heat.

While bacon is cooking place the hashbrown patties in a single layer on the bottom of an ungreased 13X9X2 inch baking dish and then place the hashbrowns in the preheated oven to begin cooking (about ten minutes).

Once your bacon is almost done, drain and remove bacon and place on a plate.  Pour out the remaining grease from the skillet (it's ok to have a layer of grease, you want that), reserving skillet.  Put skillet back on medium heat and add back the bacon and the onions (but not the grease!).  Saute until onions are translucent and tender (about 6 minutes).

While the bacon and onions are cooking, whisk eggs, egg whites, salt, pepper and milk together in a bowl and set aside.

Once the bacon and onions are done, remove the baking dish with the hasbrowns from the oven.  Cover hashbrowns evenly with the bacon and onions.  Cover evenly with the cheese.  Pour egg mixture over the top.  Bake at 400 degree for 15 minutes.  Turn temperature down to 350 degrees and bake for an additional 10 minutes or until the casserole is golden brown at the edges.  Serve hot, great with homemade biscuits or Skillet Bread.

Photo courtesy of my awesome sister Jenny.