Breakfast Casserole

This is great for a brunch or a family get together


1/2 lb bacon
1/2 cup onion, chopped
1 dozen eggs, beaten
1 cup milk
16 oz pkg frozen shredded hashbrowns, thawed
1-1/2 cup shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper


  1. In a skillet over medium heat, cook bacon until crisp. Crumble and set aside, serving 2 tablespoons drippings.
  2. Saute onion in reserved drippings until tender, set aside.
  3. In bowl beat eggs and milk; stir in onion, bacon and remaining ingredients. Pour into a greased 13″ x 9″ baking dish.
  4. Bake uncovered at 350 degrees for 40 to 45 minutes, until a knife inserted mear the middle comes out clean.

Serves 6


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