Mom’s Breakfast Casserole

Mom’s Breakfast Casserole


Ingredients

• 2 1/2 c. boiled, grated potatoes (or use frozen, shredded hashbrowns like I did)
• 1 lb. bacon, cooked and crumbled (reserve about 1/2 cup for the topping)
• 1/4 c. evaporated milk
• 2 c. grated cheddar cheese
• 1 c. cottage cheese
• 3 green onions, finely diced
• 9 large eggs, beaten
• x1 lb. bacon, cooked and crumbled (reserve about 1/2 cup for the topping)
• 2 1/2 c. boiled, grated potatoes (or use frozen, shredded hashbrowns like I did)
• 1 tsp. salt
• x1 tsp. dried mustard
• 1/4 tsp. pepper

Instructions

1. Add potatoes, salt, mustard, cheddar, cottage cheese, green onions, beaten eggs, hot sauce, bacon pieces, evaporated milk, garlic powder, and pepper to a large bowl and stir well to combine.
2. Pour and spread into a greased 9x13" baking dish, cover with foil, and place in the refrigerator over night or for at least 5 or 6 hours.
3. Preheat oven to 350 degrees Fahrenheit, remove cover, and bake for approximately 40 minutes, or until eggs are cooked. Sprinkle with reserve bacon for the last five minutes' cooking time.

Source : idigpinterest.com