Our neighbors let us (and by us I mean the hubs) take care of their chickens while they were out of town so all of the sudden we had a plethora of eggs! I’ve been baking away but needed to clear out like a dozen so this casserole worked out perfectly since it uses a dozen eggs and was delicious! Thanks Tami and Micah!
1 tablespoon olive oil
1 onion, chopped
12 eggs, beaten
1 cup milk
1 teaspoon salt
1/2 teaspoon pepper
16 oz frozen hash browns, thawed
1 cup shredded Cheddar cheese
3/4 cup cooked bacon from bag of precooked and crumbled bacon
1 Preheat oven to 350. Spray 9 x 13″ pan with cooking spray.
2 Heat olive oil over medium high heat in small skillet, add onion and cook until tender.
3 In large bowl, whisk together eggs, milk, salt and pepper. Stir in hash browns cheese, bacon and onion.
4 Pour into prepared pan and bake for 35 – 40 minutes or until knife inserted in center comes out clean.
recipe from Taste of Home