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Easy Weekend Breakfast Casserole

Weekends are the perfect time for long leisurely breakfasts or brunches. Breakfast casseroles are always high on our lists for those days. They are simple to pull together and will fill you up fast. They’re also a great way to use up bits and pieces from the fridge. A little sauteing, chopping, pouring and then you pop it into the oven and let it be. Leaving plenty of time to sit on the porch and enjoy a nice cup of coffee or tea while reading your favorite magazine or paper while watching the kids run and play.

Easy Weekend Breakfast Casserole {Slightly Adapted from Paula Deen’s Hash Brown Casserole Recipe}
What you’ll need:
3 tablespoons butter
1 small yellow onion, chopped
4 cups shredded potatoes
1 pound bacon, cut into cubes
2 1/4 cups whole milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
8 cups cubed white bread, crusts removed
2 cups (1/2 pound) grated Cheddar
2 cups (1/2 pound) freshly grated Parmesan

What to do:
1. Preheat oven to 350 degrees.

2. Spray a deep 13 by 9-inch casserole dish with cooking spray.

3. Melt butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the potatoes. Saute until soft, about 5 minutes.

4. In a second frying pan, saute the bacon. When bacon is cooked through, remove it from pan.

5. In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard. Whisk together.

6. To assemble, spread the onions and potatoes evenly at the bottom of the greased dish. Place the bread cubes evenly on top of potatoes. With a slotted spoon distribute bacon as the third layer. Pour the milk and egg mixture over these layers. Sprinkle Cheese on top.

7. Bake, uncovered for 45 to 50 minutes, until puffed and golden brown.

Read Paula’s Food Blog, bell’alimento!

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Read all of Paula’s posts on Family Kitchen

 

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