Breakfast Casserole

This casserole had easy preparations that you do THE NIGHT BEFORE, but it took longer in the oven It ended up being perfect because I could just throw it in and get ready for work. I wasn't thinking when I added the eggs & milk (I really dislike eggs)...next time I won't add the eggs!

Ingredients:

4 cups Southern-Country style hash brown cubes (*Completely thawed)

1 package bacon

1 1/2 cup Pepper Jack Cheese

1 1/2 cup Cheddar Cheese

1 bunch Green Onions, chopped

3 eggs

1 cup milk

1/2 tsp. kosher salt

black pepper to taste

Preparations:

• Begin cooking bacon
• While bacon is cooking, place the thawed potatoes in a 9 x 13 dish
• Mix the cheeses together and sprinkle it over the potatoes
• After bacon is done, drain on a paper towl & let cool
• Use the bacon drippings to cook the green onions in for about 2 minutes
• Spread the onion over the cheese mixture
• Crumble your bacon and then spread over the top
• In a bowl, whisk together the eggs, milk, salt and pepper
• Pour evenly over the top of your casserole
• Refrigerate overnight

• Bake uncovered for 40-45 minutes at 350F
• Allow casserole to stand for 10 minutes before cutting into and serving