Monday, October 21, 2013
Eggs for DinnerCasserole
Grease one 13x9 baking dish and set aside. Preheat oven to 350.
1 cup of bacon bits (real)
1 1/2 cups canadian bacon cubed
1 (large) slivered onion
Melt butter in frying pan and sautee onions. Add bacon and cook for about 5 minutes. Set aside while doing the next step.
8-10 eggs beaten
1 cup skim milk (I used 2%)
1/2 tsp salt
1/2 tsp pepper (2 tsp)
2 tbsp chives
1/2 green pepper diced or shredded (1 whole)
1 whole red pepper diced or sliced
2 cups shredded cheese (strong flavored like old cheddar)
3 cups of grated potato or thawed hash browns (uncooked) (stick to 3 cups)
In a large bowl combine ingredients above, then add bacon mixture to bowl. Pour into prepared pan and bake for 30 minutes.
You may choose to sprinkle more cheese on top at this point.
Bake another 10 minutes or until the casserole is firm.
Serve with toasted english muffins (we used french bread) and SALSA.
***NOTE we agreed mushrooms and/or diced tomato would have been a great addition to the egg mixture.