Bacon and Egg Breakfast Casserole
By Barbara Oseland BOseland
This is a easy and tasty breakfast that can be whipped together quickly and thrown in the oven while you are getting ready for the day. Contains a "crust" of homemade hashbrowns and bread cubes and topped with onions, bell peppers a few spices, bacon, eggs and cheese. That is it and you have breakfast for 6 (2x4 in) pieces. Double the recipe and cook in a 9x13. This dish is meant to use what you have! If you only use egg substitute, use that if you have green onions, use them, if you do not have hashbrowns, use all cubed bread, etc.
homemade or bought hashbrowns, unthawed
white or wheat bread, cubed
bacon or turkey bacon, cooked and chopped (could use 1/4 lb pork or turkey sausage, sliced links)
rounded of yellow or green onion, small dices
rounded of bell pepper (any collor), small dices
eggs or egg substitute equivalent, beaten
cayenne pepper (optional)
mrs dash (optional)
shredded cheese, monterey jack or cheddar
2Place 1 cup of frozen hashbrowns on the bottom of a sprayed 8x8 baking pan. Top with 2 slices cubed white or wheat bread. Sprinkle onions, tomato, bell pepper, bacon and cheese on top of hashbrowns and bread.
3In a small bowl, combine eggs, milk, salt, cayenne pepper. Mrs. Dash and paprika and mix to combine. Pour mixture into the baking dish on top of hashbrown mixture and toppings and gently press down. Bake for 30-40 minutes until knife comes out clean and cheese is melted.