American Breakfast Casserole You Have To Try

Rabu, 11 November 2015

American Breakfast Casserole

"Meat, potato, and cheese breakfast casserole. Serve for breakfast for dinner or Sunday brunch with mimosas and espresso. Try mozzarella or pepper jack cheese in place of the Cheddar, or colby-jack in location of the Swiss for versions."

Ingredients :

1 (1 pound) bundle bacon, diced
1 sweet onion, chopped
6 eggs, lightly overwhelmed
four cups frozen Southern-fashion hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 half of cups small curd cottage cheese
1 1/four cups shredded Swiss cheese
1 cup chopped inexperienced bell pepper, or to flavor (optional)
1 (4 ounce) can chopped green chilies, or to taste (optionally available)

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H10M

Preheat oven to 350 tiers F (a hundred seventy five ranges C).
Cook and stir bacon and onion in a skillet over medium heat till the bacon is crisp, 10 to 15 minutes. Drain grease, reserving the drippings.
Grease a 9x13-inch baking dish with the reserved bacon grease.
Combine the cooked bacon and onion, eggs, hash brown potatoes, Cheddar cheese, cottage cheese, Swiss cheese, bell pepper, and green chilies inside the organized baking dish; stir to mix.
Bake in preheated oven till the eggs are set company, 35 to forty minutes.
Let casserole cool 10 mins before slicing to serve.

Notes :

You also can bake this in 9x9-inch baking dish and any the rest in greased foil-coated muffin tins.
Reynolds® Aluminum foil can be used to hold food wet, prepare dinner it lightly, and make clean-up less complicated.

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