HASH BROWNS, BACON AND EGGS CASSEROLE

Hash Browns, Bacon and Eggs Casserole image

Provided by Pat Duran

Time 1h5m

Number Of Ingredients 8

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4 c thawed shredded hash browns
8 large eggs
1 1/2 c cheddar cheese, shredded
1/2 c diced bell peppers, any color
1/4 c diced onion
1/2 tsp each garlic powder salt and pepper
10 slice precooked bacon, diced
1 Tbsp basil flakes

Steps:

1. Heat oven to 425^(if making right away-if making part way-heat oven next day) Spray a 9x13 inch casserole dish with nonstick . Set aside.
2. Place hash browns in a large bowl.Set aside. In a smaller bowl beat two of the eggs and add 1/2 cup of the cheese, onions,peppers, salt and pepper and garlic powder to the eggs then pour over the hash browns and combine until all the hash browns are well coated.
3. Pour mixture into the prepared casserole dish, and pat down evenly.(if making next day, cover and refrigerate now). If making right away bake until golden brown(425^) for about 35-40 minutes.
4. Remove from oven when crispy and golden. Top the hash browns with remaining cheese. Make 6 small indentation in cheese layer. Crack an egg in each indentation.. Season with salt and pepper as desired.Sprinkle with bacon pieces and basil flakes.
5. Bake until the egg whites are set and the yolks are cooked to desired doneness(10 minutes for slightly runny yolks(poached). a few minutes more for set.