Hashbrown Potato and Egg Bake

I used to not be much of a breakfast person, but for the past month or so, I've been wanting good, hearty breakfasts each morning. Some mornings I don't get so lucky, but others, when I'm up early enough, I can whip together something like this yummy casserole. I love it because it fed me breakfast for a few days. It actually holds up pretty well in the fridge...the crunchy top...not so much. I was pleasantly surprised by the cornflake topping. I almost didn't put it on because I wasn't too sure how it would taste. It was actually pretty good! But, I do recommend doubling it. The half cup was not enough to go around the whole casserole. 


On to the recipe...

INGREDIENTS
½ lb bacon, chopped
1 medium onion, chopped (½ cup) - I used a yellow onion.
1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry
2 cups (8 oz) shredded Cheddar cheese
¼ cup grated Parmesan cheese - I used shredded.
9 large eggs
1¼ cups milk - I used whole.
8 oz sour cream
1 tsp salt
1 tsp ground mustard
¼ tsp black pepper
½ cup cornflake crumbs or panko bread crumbs - I used cornflakes.
2 Tbsp butter or margarine, melted - I used unsalted butter.

DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch (3 qt) glass baking dish with cooking spray.


2. In 10-inch skillet, cook bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels.


3. In large bowl, toss bacon mixture, potatoes, and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard, and pepper with fork or wire whisk until well blended. Pour over potato mixture.


4. Bake uncovered for 35 minutes. In small bowl, toss cornflake crumbs and butter. (I did this right before the casserole came out.) Sprinkle over casserole. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.


Source: Betty Crocker

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