snack saturday

Breakfast Casserole 

  • 1 package (30 ounces) frozen cubed hash brown potatoes, thawed
  • 1 pound bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1/4 to 1/2 teaspoon salt
  • 8 eggs
  • 2 cups milk
  • Paprika

  • In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and
  • salt. Spoon into a greased 13-in. x 9-in. baking dish. In another
  • large bowl, beat eggs and milk until blended; pour over hash brown
  • mixture. Sprinkle with paprika.
  • Bake, uncovered, at 350° for 45-50 minutes or until a knife
  • inserted near the center comes out clean. Sprinkle with remaining
  • cheese. Yield: 8 servings.
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