Breakfast Casserole

I love making this for Christmas morning. You can make a day or two ahead of time and keep refrigerated, then Christmas morning pop it in the oven. Easy peasy lemon squeezy and oh so delicious!

Ingredients

• 2 tablespoon avocado oil

• 1 pound cooked and crumbled bacon (or spicy breakfast sausage)

• 1 yellow onion, diced

• 3 cloves minced garlic

• 12 large eggs

• 1 cup milk

• 3 cups frozen cubed potatoes with onion & red peppers

• 2 cups shredded cheddar cheese, divided

• 1  tea salt (optional)

• 1 tea black pepper

• 2 green onions chopped

Directions

1. Preheat oven to 350 degrees.
2. Cover 2 cookie sheets with parchment paper and place bacon in single layer on sheets and place in oven. Cook until done. No need to turn bacon. (If using sausage, cook in pan until done and crumble)
3. In large pan, heat oil, then add chopped yellow onion. Once onion is done, add minced garlic and cook 2 more minutes.
4. Coat 9×13 baking dish with avocado oil using paper towel
5. Layer frozen potatoes in dish.
6. Layer one cup of cheese over potatoes
7. Layer meat evenly over cheese
8. Whisk eggs, milk, salt and pepper until frothy, then add onion/garlic mixture to bowl
9. Pour egg mixture over casserole
10. Layer green onion
11. Layer 1 cup cheese (you can always use more cheese if you desire)

Bake at 350 for 50 minutes. Take out of oven ….if the center of the casserole is still jiggly, cook in 10 minute increments until center no longer jiggles.

NOTE: Everyone’s oven is different….it took about an hour and 15 minutes for mine to get completely done.

NOTE: I used bacon which was good but the bacon isn’t crispy after being cooked in the casserole…so….. next year, I plan to do sausage in the casserole and then serve crispy bacon on the side.