Ingredients

The following ingredients have 4 Servings
  • 7 slices of cooked bacon, crumbled
  • 1 tablespoon unsalted butter
  • 1 cup diced yellow onion
  • 20 oz. shredded hash browns
  • 10oz. can 98% fat free cream of mushroom soup
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon parsley flakes
  • 10oz. can mild rotel tomatoes, drained
  • 2 cups shredded mild cheddar and monterey jack cheese blend, divided
  • 4 large eggs
  • 1/4 cup milk

Instruction

  • Heat large non-stick skillet on medium heat and add butter. When butter is almost melted add in the onions and saute for 5 minutes. Add in the hash browns and cover the skillet and cook for 7 minutes. Flip the hashbrowns over and cook for an additional 7 minutes covered. Preheat the oven to 375 degrees F. Add the hash brown mixture to a very large mixing bowl. Stir in 1 cup of cheese, bacon, mushroom soup, pepper, salt, parsley flakes and rotel tomatoes. Mix everything really well and pour into a large greased casserole dish. In a small bowl whisk together the eggs and milk.  Pour it over the hash brown mixture. Bake in the oven for 20 minutes and then top it off with the rest of the cheese. Place back in the oven for an additional 5 minutes.