Breakfast Casserole

I get stuck in breakfast ruts with egg muffins or breakfast burritos or savory oatmeal. I don't try to break out of these ruts because the thing is that I am totally fine with eating the same thing for breakfast most of the time. I'm not sure what made me get a wild hair up my ass to try this breakfast casserole, but I did.

Honestly? I would probably not put this into my regular rotation for my weekday breakfasts - it makes a lot, and while I could scale it down, I'd rather not. It's also a little too much work for me for a standard weekday breakfast. This is a great option for brunch or holidays or a weekend with friends when you don't want to be a short order cook. It's hearty and delicious.

Ingredients
1 lb bacon, chopped, cooked, drained
1 small onion, diced
1 orange bell pepper, diced
4 green onions, chopped
20 oz bag of Simply Potatoes shredded hashbrowns - I used southwest
8 oz shredded cheese
9 eggs, beaten
1/2 cup milk


Directions
Preheat oven to 350. Spray the bottom of a 13x9 pan with cooking spray, arrange potatoes in a thin later on the bottom, and bake them off for about 10 minutes.

Cook bacon and drain (see my grease trick below). Add onion and pepper to the pan and saute for about five minutes.

Beat eggs and milk together, and add salt & pepper to taste.

Remove potatoes from oven. Layer cheese, bacon, green onions. Pour eggs mixture over. Top with the remaining cheese and green onions.

Cook for about 40 minutes, then hit it with the broiler for an additional five.

Line a bowl with tin foil, place strainer over it, and drain bacon into the bowl.
Much easier cleanup when the bacon grease hardens. 

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Haikuesday

An ode to bacon:

Savory love, sweet heaven.

Pigs would not agree. 

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