After the gifts are opened and everyone is happy, the wrapping paper is cleaned up and the coffee is made, who really wants to jump right up and make a big family breakfast? I don’t. That’s why, every year, I make a breakfast casserole. (See last year’s here) It can be made in advance and reheated. It makes for a very relaxing Christmas morning.
This breakfast casserole has all of my favorite breakfast foods as ingredients – eggs, bacon, hash browns and cheese. Awesome! And it is super easy.
2 C. frozen hashbrowns, thawed
ketchup, to taste
1/4 C. milk
5 strips of bacon, cooked and crumbles
1 C. shredded cheddar cheese
Preheat oven to 400 degrees. Spray a 9×13 inch casserole dish with non-stick cooking spray.
Place the hash browns in an even layer in the casserole dish and bake for 10 minutes.
While the hash browns are cooking, whisk together the eggs and milk. Cook the bacon until crisp and allow to drain on a paper towel lined plate.
Remove the hash browns from the oven and drizzle with ketchup to taste. Pour the egg mixture over and sprinkle with the crumbled bacon. Add the cheese on top and return to oven for 15 – 20 minutes, until the cheese is browned and bubbly.
This can be refrigerated for up to 2 days and reheated for use.