shredded hash brown potatoes, frozen, thawed
6 x large
eggs, lightly beaten
1 - 12 oz can(s)
heavy whipping cream
cheddar cheese, shredded
panko bread crumbs
salt & pepper, to taste
1Preheat oven to 350 degrees F. & grease a 9" x 11" dish or similar size casserole dish.
2Cook bacon in a nonstick skillet. Remove to paper towel lined plate. Crumble once cooled.
3Remove all but 2 tbsp of bacon grease from skillet. Heat skillet over medium heat & add onion & hash browns. Cook until hash browns are lightly browned, flipping several times.
4Place 1/2 of hash browns on bottom of baking dish. Add 1/2 bacon & 1/2 cheese. Repeat layers.
5Combine eggs, evaporated milk, whipping cream, salt & pepper in a medium bowl. Mix well.
6Pour egg mixture over top of hash browns & top with panko crumbs.
7Bake uncovered for 30 - 35 minutes.
About this Recipe
Dietary Needs: Vegetarian