While searching through some cookbooks the other night, I stumbled upon the most delicious looking breakfast casserole. With a few adaptations and extra veggies, this version turned out to be a new favorite.
Cheesy Bacon & Egg Bake
2 c. southern style frozen hashbrowns
3 T. oil
1 (10 oz.) can nacho cheese condensed soup
2 T. milk
1 bell pepper, chopped (I used red)
1/2 t. onion powder
6 eggs
2 T. butter
1/2 c. grated cheese (cheddar or colby jack work great)
1/2 c. bacon crumbles (I used pre-packaged real bacon bits)
salt & pepper
In a large skillet, heat oil and cook hashbrowns according to package directions. Season with salt and pepper. Spread in a 9x9" pan.
In a mixing bowl combine soup, milk, chopped pepper, and onion powder. Spread over hashbrowns.
Using the same skillet as the hashbrowns, melt butter and scramble eggs over medium heat until almost done. Season with salt and pepper and layer over the cheese mixture.
Top with cheese and bacon.
Bake at 350 F for about 20 minutes.
This is a great meal for any time of day. I love having breakfast foods for dinner. Enjoy!
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