Hash Brown Egg Casserole

This hash brown casserole makes a wonderful breakfast or brunch for holidays, special occasions and potlucks. Creamy and kid-pleasing, serve this hash brown egg casserole with strawberry smoothies for a filling and nutritious meal anytime.

Ingredients:

• 8 large eggs
• 2 cups milk
• 16 oz. frozen or refrigerated hash brown potatoes
• 1 medium red pepper, diced
• 1 medium green pepper diced
• 1 medium onion, diced
• 1 tsp. garlic powder
• 1 tsp. black pepper
• several dashes hot sauce (optional)
• 2 cups shredded cheddar cheese
• 8 slices bacon, cut into 1-inch pieces
• 1 cup shredded colby cheese

Preparation:

1. Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.


2. In a large bowl, whisk together eggs and milk.


3. Fold in the hash brown potatoes, peppers, onion, garlic powder, black pepper, hot sauce and cheddar cheese.


4. Stir in half of the bacon pieces.


5. Pour into prepared pan. Top with remaining bacon pieces and colby cheese.


6. Cover with aluminum foil and bake 45 minutes.


7. Remove foil and bake another 15-25 minutes, until golden brown.


8. Let rest 5 minutes before cutting.

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