What’s Cooking with Linda Yuengel Easy make-ahead breakfast casserole appeases the non-egg eaters

Looking for a breakfast casserole without a lot of eggs? FOUND IT! Here is an easy make-ahead recipe for a breakfast casserole that only uses ONE EGG! Not all my guests are fond of eggs and I’m always looking for an easy breakfast dish that is not egg-based. Feel free to add other ingredients to this casserole – green peppers, sausage, ham – whatever your family enjoys.

Potato Bacon Casserole
4 Cups frozen shredded hash brown potatoes

½ cup finely chopped onion
8 ounces bacon, cooked and crumbled

1 cup (4 oz.) shredded cheddar cheese

1 can (12 fl. Oz.) Evaporated Milk

1 large egg, lightly beaten
½ teaspoon pepper

Directions:
Preheat oven to 350 degrees. Grease 8 Inch Square baking dish.

Layer ½ potatoes, ½ onion, ½ bacon and ½ cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and pepper in small bowl. Pour evenly over potato mixture; cover.

Bake for 55 – 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Linda Yuengel resides in Fleetwood.