This breakfast casserole is a crowd pleaser! I have been making it for years, and whenever we host friends for brunch I am always asked for the recipe! The best part (aside from the fact that it is d.e.l.i.c.i.o.u.s.) is that it is SO EASY!

INGREDIENTS

• 4 cups frozen shredded hash brown potatoes
• 1/2 cup finely chopped onion
• 8oz bacon or turkey bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded colby jack cheese
• 1 can (12 fl. oz.) evaporated milk
• 1 large egg, lightly beaten
• 1 1/2 teaspoons salt
• 1/2 teaspoon of your favorite seasoning (my favorite is Fox Point by Penzey’s Spices, actually this is probably the seasoning I put on almost everything, I love it!)

DIRECTIONS

1. Preheat oven to 350 degrees. Grease 8×8 baking dish (I always use my 9×6 baking dish – which is what is pictured above!)
2. Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers.
3. Combine evaporated milk, egg, seasoning and salt in small bowl. Pour evenly over potato mixture; cover.
4. Bake for 55 to 60 minutes.
5. Uncover; bake for an additional 5 minutes.
6. Let stand for 10 to 15 minutes before serving.
7. Happy brunching!