Potato and Bacon Breakfast Casserole

We were FINALLY home for a weekend, so I decided to make up some bfast for us before we hit up the boat!  This was super easy cause we just made it up the night before - and then threw it in the oven when we woke up!  It was really good too - recommend putting hot sauce on it...gives it a little extra kick!!  Don't mind the burnt bacon...Ross got a little carried away with the stove heat last night :)

OBB - Serves 8

Ingredients:
4 cups Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
12 oz package bacon
1 1/2 cups pepper jack cheese
1 1/2 cups cheddar cheese
1 bunch green onions, chopped
3 eggs
1 cup milk
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

Begin cooking bacon.  While the bacon is cooking, place the potatoes in a 9×13″ baking dish.

Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant.

Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon.  Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.