Hi Housewives,
Here is an easy and yummy egg casserole which is great for holiday breakfasts or brunches. The BEST part of it is that it can be prepared the night before and baked the morning of which enables you to enjoy your guests . My friend Alaina gave me this recipe awhile back and I love making this dish. I’ve prepared it on New Year’s Eve to have the next morning for guests staying overnight, it definitely helped those who celebrated a little too much, LOL! I’ve also served it when having family over for Brunch! It’s even great if you want to have a breakfast for dinner kind of night. Here’s what you need:
- 10 eggs
- 28-32 ounce thawed hash browns
- 2 cups sharp cheddar cheese
- 1 lb. bacon – cooked and crumbled
- 2 cups of whole milk
- salt and pepper
Combine thawed hash browns, bacon, and 1 1/2 cups of cheese in a bowl. Spoon into a greased 13x9x2 casserole dish. Next, in bowl, beat eggs and milk. Pour over hash brown mixture. Sprinkle with salt and pepper. Top with remaining cheese.
- Cover and refrigerate overnight!
- Take out from refrigerator 30 minutes before baking.
- Bake uncovered for 50-60 minutes until golden.
- Let it sit out for at least 10-15 minutes before serving.
Enjoy!
You can add whatever else you’d like to this dish. For example, spinach, mushrooms, or other types of cheeses. I’m sure a lighter, healthier version would work too. Be creative and add your own flair to it.
RHC