Ingredients

The following ingredients have 12 Servings
  • 1 lb . thick-cut bacon
  • 1 Tbsp butter
  • 1 onion, diced
  • 1 (30 oz) package frozen o’brien hashbrowns, thawed
  • 1 tsp salt
  • pepper to taste
  • 12 eggs
  • 1 1/2 cup milk
  • 2 cups shredded cheddar cheese, divided

Instruction

  • Preheat oven to 400 degrees.
  • Line a large rimmed baking sheet with heavy duty aluminum foil. Lay bacon on the prepared pan.
  • Bake at 400 degrees for about 10 minutes just until tender-crisp. You don’t want it crisp, it will cook more when you bake the casserole.
  • Allow bacon cool on baking sheet and remove to a paper towel-lined plate to absorb any excess grease.
  • In a skillet, melt butter and add in onion. Cook until translucent and set aside.
  • Grease a 9×13 baking dish, place hashbrowns in the dish and then top with the cooked onion.
  • Sprinkle with salt and pepper.
  • Crumble bacon and spread over the casserole. Sprinkle with 1 cup of the cheese.
  • In a large bowl, whisk eggs and milk together. Pour over casserole and then top with remaining cup of cheddar cheese.
  • Cover pan with aluminum foil and refrigerate overnight.
  • In the morning, let the casserole sit on the counter 30 minutes before baking.
  • Preheat oven to 400 degrees.
  • Bake casserole, covered, for about 45 minutes. Uncover, and continue cooking for about 15 minutes longer or until casserole is set. Insert a knife in the center to check for doneness. Serves 12.