Weekend Breakfast Casserole

• Gluten free

• Meat

  • 5 slices Bacon

• Produce

  • 1/3 cup Green onions

• Refrigerated

  • 5 Eggs

• Canned Goods

  • 3 cups Hash, frozen browns

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 1 1/2 cups Cheddar cheese, mild
  • 1/2 cup Milk

Found on thejennyevolution.com

Description

Ingredients

• 5 eggs
• ½ cup milk
• 3 cups of frozen hash browns, thawed
• ⅓ cup green onions, sliced
• ½ tsp. salt
• 1½ cups mild cheddar cheese
• 5 slices bacon

Directions

• Cook and crumble bacon.
• While the bacon is cooking, stir together eggs and milk.
• Stir in the hash browns, green onion and salt.
• Add one cup of the cheese and 4 slices of the bacon. Pour into a 9-inch greased pie plate.
• Bake at 350 degrees for 30-35 minutes until casserole is set and doesnt wiggle when shaken a bit.
• Sprinkle with remaining bacon crumbles and cheese. Bake an additional 5 minutes.
• Cut into wedges and serve.