I woke up this morning, put on my shoes, walked the dog outside and discovered that the street was COMPLETELY flooded.  It has been raining and raining here in Pennsylvania!  Two weeks ago, we got hit with hurricane Irene and the rain really hasn’t let up much since then.  The policeman standing on the street corner told me to stay inside today.  My poor husband was suppose to start teaching classes this morning but he is now, instead, sitting at home studying and answering a flurry of e-mails from his new students.  SO, I popped back inside and decided it’s a good day to make a delicious breakfast casserole!

I love breakfast!  This breakfast casserole makes me all warm inside and I could eat it any time of the day.  It would also be a great casserole to serve to out of town house guests or at a brunch party.  I think I might take this dish upstairs to my new neighbor and share it with her this morning.

breakfast casserole

Easy Potato and Bacon Breakfast Casserole

4 c. cubed potatoes
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
3 eggs
1 c. milk*
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

*For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon grease until partially cooked before baking.

Cook the cubed potatoes in microwave for a few minutes until slightly softened.

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.  At this point you can stick the casserole in the fridge to sit overnight or you can cook it right away.

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.

*Recipe adapted from Our Best Bites.

Note:  The ingredients list is so flexible!  You can use pre-packaged hash browns, ham or sausage instead of bacon, add different veggies, and try different cheeses.  Also, you can substitute egg beaters or egg whites for a healthier version.

Serve with fresh fruit, biscuits and jam or cinnamon rolls, and orange juice!

**Entertaining Tip of the Day:  Breakfast and/or brunch parties can be so fun and relatively informal!  Have a fun girls brunch and everyone wear their pj’s!  Have your friends bring a dish to share so you don’t have to wake up at the crack of dawn to cook!  Oh, and don’t forget to include really delicious coffee (not your everyday Folgers) and decadent flavored creamers such as caramel, mocha, or vanilla.

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