Sunday, July 28, 2013

Bacon and Potato Bake

This is a great Sunday brunch idea.  Everything I like for breakfast in one casserole.  I saw this on FB, but had to change it out to make it my own.  This doesn't have to be just for breakfast or brunch.  It would be great for any meal.  Serve it with a fresh fruit salad or salad.

Bacon and Potato Bake

1 bag of frozen shredded hash brown potatoes
1/2 cup onion
12 pieces of cooked bacon
1 1/2 cup shredded cheddar cheese
1 cup Half and Half
1 large egg
1 teaspoons Lawry salt
Pepper to taste (I always go heavy on the pepper)

Preheat oven to 350 degrees.

Prep Work:

Unthaw your hash browns or you can always make your own by boiling potatoes until they are half done and then grating them. 

Spray an 12 inch baking dish with cooking spray.

Chop your onion finely.

Using a kitchen scissors, cut up your bacon.  I love using the pre-cooked and just microwave it 30 seconds.  It saves time and a mess.  Other wise fry it until it is as crisp as you like it.  I like mine really crisp.

I used the store bought shredded cheese, but you can shred yours if you have a block of it. 

Mix all of your ingredients in a large bowl.   Add the cheese to the mixture but leave ½ cup of the cheese out so you can sprinkle it on top when you are done. 

Put in your baking dish and cover with aluminum foil.

Bake for 55 to 60 minutes. Uncover, and then bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Variation – Add a can of cream of mushroom soup for even more flavor. 

Change out the bacon with ham or change the cheese out for your favorite cheese or what you have in the house. 

You can change the Half and Half out for milk.  The original recipe called for evaporated milk, but I changed it out.  You can use a can of evaporated milk if you like.

Have a great Sunday, be happy and may God bless you and yours. 

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