A hearty breakfast is a “must have” on Thanksgiving Day or Christmas Day. Those days when you’ll be waiting for dinner .  .  . maybe Easter Day, too. I’m not picky — this is a great breakfast casserole you can make any time.

    potatoandbaconbreakfast_edited-1

    This casserole serves 6

    Ingredients:

    • 4 cups frozen shredded hash brown potatoes
    • 1/2 cup finely chopped onion
    • 8 ounces cooked and crumbled bacon
    • 1 cup shredded cheddar cheese
    • 1 can evaporated milk
    • 1 large egg — beaten

    Directions:

    1. Preheat oven to 350 degrees F.
    2. Grease an 8 ounce square baking dish.
    3. Layer 1/2 of the potatoes, 1/2 the chopped onion, 1/2 the crumbled bacon and 1/2 the cheese.
    4. Repeat for the remaining potatoes, onion, bacon and cheese.
    5. Combine the egg and milk in a small bowl.
    6. Pour evenly over potatoes, etc. in the baking dish.
    7. Cover.
    8. Bake in the oven for 55 to 60 minutes.
    9. Uncover. Bake for an additional 5 to 10 minutes.
    10. Wait 10 to 15 minutes before serving.

    This simple recipe is a real hit with family and friends. Give it a try. Add other ingredients or substitute ingredients. This would work well with left over turkey, ham or whatever left-overs you may have.