INGREDIENTS
- 1/2 lb bacon, chopped
- 1 medium onion, chopped (1/2 cup)
- 1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry
- 2 c. shredded Cheddar cheese (8 oz)
- 1/4 c. grated Parmesan cheese
- 9 large eggs
- 1 1/4 c. milk
- 1 container (8 oz) sour cream
- 1 tsp. salt
- 1 tsp. ground mustard
- 1/4 tsp. pepper
- 1/2 c. cornflake crumbs or panko bread crumbs
- 2 tbsp. butter or margarine, melted
INSTRUCTIONS
Step 1: Ready the oven then preheat to 350 degrees F. Prepare the 13×9 glass baking dish and apply the cooking spray.
Step 2: Heat a 10-inch skillet over medium and add the bacon. When the bacon is almost crispy, saute the onion until translucent. Transfer into a paper towel to drain the excess oil of the bacon.
Step 3: Combine the cheese, potatoes, and sauteed bacon in a large bowl. Transfer into the baking dish.
Step 4: Combine beaten eggs, sour cream, mustard, milk, and pepper in a large bowl. Whisk until well-mixed then spread over the top of the potato and bacon mixture.
Step 5: Put the baking dish in the oven and bake for 35 minutes without cover.
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