Cheese and Potato Breakfast Casserole

Ingredients

• 6 strips of bacon
• 1/4 cup of butter
• 1 onion, chopped
• 2 cups of shredded cheddar cheese
• 1 (16 ounce) package of frozen hash browns
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of paprika
• 1/2 cup of milk
• 4 eggs, lightly beaten
• 1/4 cup of chopped parsley

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large skillet, cook the bacon until crisp. Remove from pan, crumble and set aside.
3. In the same skillet, melt the butter over medium heat. Add the onion and sauté for 4 minutes.
4. In the prepared baking dish, layer the hash browns, crumbled bacon, and onion mixture. Sprinkle with 1 cup of the cheese.
5. In a medium bowl, whisk together the salt, pepper, garlic powder, paprika, milk, eggs, and parsley. Pour over the layered ingredients in the baking dish.
6. Bake for 25 minutes. Sprinkle with remaining 1 cup of cheese and bake for an additional 10 minutes.

Interesting Facts

• Leftover breakfast casserole can be stored in the refrigerator for up to 3 days.
• This casserole can easily be made ahead of time and stored in the refrigerator overnight before baking.
• This recipe can also be made with other ingredients such as sausage, bell peppers, or mushrooms.