Breakfast this morning was delicious! Hubby had off work (finally), so I got up early to make something him and I could both enjoy. This is the first time, I have ever made a casserole for breakfast for us. It's always the usual, chocolate chip pancakes he loves, and an egg bagel for me.
We are both very happy we have stepped out of our breakfast comfort zone. His only request was less onions, and more bacon. He also requested breakfast sausage to be in the mix for next time, which is not a bad suggestion at all.
If I were having guests staying with us this Easter, this would be perfect on the Easter Brunch menu.
Ingredients (serves 12)
8 frozen hash brown patties
2 cups milk
1 cup sour cream
1 teaspoon garlic power or shredding garlic on a microplane
1 teaspoon ground mustard
1/4 teaspoon black pepper
6 slices bacon, crisply cooked and crumbled
2 cups shredded Cheddar Cheese, divided
3 green onions, thinly sliced
Preheat oven to 450 degrees
Place hash brown patties in a single layer in a 13x9-inch baking dish, sprayed with non-stick cooking spray. Bake for 20 minutes or until browned, turning hash brown patties after 10 minutes. Remove from oven. Let stand 5 minutes. Reduce oven temperature to 350 degrees.
Beat eggs in a large bowl with wire whisk. Add milk, sour cream, garlic, mustard and pepper. Mix well. Stir in bacon, 1 1/2 cups of the cheese and onion. Pour over hash brown patties. Sprinkle with remaining 1/2 cup cheese.
Bake 40 to 50 minutes or until center is set and edges are golden brown.
Recipe brought to you by McCormick