Breakfast casseroles are
exceptionally easy entrees for breakfast and brunch get-togethers.
Potato
Breakfast Casserole
- 3 cups frozen hash brown
potatoes (diced or shredded)
- 1/3 cup chopped green
onions
- 1/4 cup chopped green
or red bell pepper
- 8 slices smoked bacon,
cooked and crumbled
- 2 cups shredded cheddar
cheese
- 3/4 cup milk
- 1 (8-ounce) can cream-style
corn
- 6 large eggs, beaten
- 1 teaspoon salt
- Freshly ground pepper
to taste
- Heat oven to 350°F
(175°C).
- Spread potatoes in greased
13 x 9 x 2-inch baking pan. Top
with green onion, bell pepper, bacon, and cheese.
- Mix together the milk, cream-style corn, eggs, salt
and pepper. Pour over
potato/cheese mixture.
- Bake 35 to 40 minutes
or until knife inserted in center comes out clean.
Makes 6 to 8 servings.
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