|Categories:||Breakfast Casseroles, Other Breakfast, Potatoes, Quick & Easy, For Kids, Vegetarian|
|Keywords:||Onion, Cream, eggs, cheese, panko, Casserole, pepper, milk, cheddar, shredded, hash, browns, salt, Brown, heavy, evaporated, crumbs, hashbrown, whipping|
|1 bag(s)||shredded hash brown potatoes, frozen, thawed|
|1 large||onion, diced|
|6 x large||eggs, lightly beaten|
|1 - 12 oz can(s)||evaporated milk|
|1/2 c||heavy whipping cream|
|16 oz||cheddar cheese, shredded|
|1/3 c||panko bread crumbs|
|salt & pepper, to taste|
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DirectionsPreheat oven to 350 degrees F. & grease a 9" x 11" dish or similar size casserole dish.Cook bacon in a nonstick skillet. Remove to paper towel lined plate. Crumble once cooled.Remove 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.Place 1/2 of hash browns on bottom of baking dish. Add 1/2 bacon & 1/2 cheese. Repeat layers.Combine eggs, evaporated milk, whipping cream, salt & pepper in a medium bowl. Mix well.Pour egg mixture over top of hash browns & top with panko crumbs.Bake uncovered for 30 - 35 minutes.