OVERNIGHT EGG, HASHBROWN, AND BACON BREAKFAST CASSEROLE

Brunch|Casseroles|Gluten-free|Pork

Ingredients

4 tablespoons butter

1 large onion, chopped

1-pound frozen hash browns, defrosted

1 red bell pepper, chopped

1-pound bacon, cooked crisp and chopped

8 eggs

¾ cup heavy cream

1 teaspoon salt

1 teaspoon black pepper

2 cups shredded cheddar jack cheese

2 tablespoons chopped parsley for garnish

Instructions

Melt the butter in a large skillet and add the onions. Cook until soft and fragrant, about 2 minutes. Add the hash browns to the skillet and cook until potatoes begin to lightly brown, stirring frequently, about 5 minutes. Add the red peppers and cook for another 5 minutes, stirring occasionally, until the hash browns are browned and crispy.

Spread the hash brown mixture evenly in a 9” x 13” baking dish that has been coated with non-stick cooking spray. Sprinkle the bacon evenly on top of the hash browns.

Whisk the eggs with heavy cream, salt, and pepper in a large bowl. Add the cheese to the eggs and pour the whole mixture into the casserole. Make sure the cheese is evenly spread throughout the eggs. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Bake casserole for 45-50 minutes until set in the middle. Cut into squares and garnish with parsley.