Saturday, October 5, 2013

Breakfast Bake

Not the best picture but considering the craziness of the week, I have to take what I can get...

So this past week I have been clipping recipes from the paper and then actually trying them instead of just sticking them in a pile to deal with later.

This recipe caught my eye because it is a breakfast casserole. Now I have another recipe that is actually similar. 

But with ONE major difference.

At least a major difference to me.

This recipe uses bacon.



Oink. Oink.

I LOVE bacon.

Most recipes I have seen use sausage.

I don't love sausage as much.

So I decided to give this a try.

And I loved it. 

In fact, I have been eating the leftovers for lunch.

Most of my family liked it, with the exception of one child who doesn't care for eggs (though she admitted this wasn't so bad) and another who won't touch a potato to save his life...

By the way, this is EASY to put together. It does take a while to cook though so plan ahead.

2 cups milk
1/4 tsp salt
1 lb bacon, cooked and crumbled (or in my case, just cut into small pieces)
1 package frozen hash browns, thawed (I used Southern style)
1 cup sharp cheddar cheese, shredded
8 eggs
pinch paprika (optional...I left it out)

Pre-heat oven to 350. 

In a large mixing bowl, mix the bacon crumbles, hashbrown potatoes, salt, and half the cheese.

Spread into a greased 9 x 13 dish.

Whisk the eggs and the milk together and pour over the top of the potato mixture.  Sprinkle paprika if desired. 

Bake for 45-50 minutes (mine took more like an hour).

Remove from oven and sprinkle remaining cheese over the top.


We actually ate it for dinner (we like "breakfast for dinner" around here) with fruit and toast.




1 comment:

  1. Thanks! I just found dinner for tonight! :-)


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