This is such an easy and substantial breakfast casserole. I’m also delivering this to the new Mommy but it’s a go to when we have company, head up to the mountains with family, or around the holidays.
What you need:
-3/4 cup half and half or cream
-1/2 cup of shredded cheese
-1/2 a bag of frozen hash browns
-5 strips of bacon, cooked, and crumbled
-1 tsp Dijon mustard
-salt and pepper
Start by preheating the oven to 425 and greasing a baking dish or pie pan. Layer half the hash browns on the bottom and add a few sprinkles of salt and pepper if they aren’t preseasoned. Bake for about 15 minutes until the potatoes are soft and starting to brown. Remove the potatoes to cool and mix your eggs, cream, Dijon, and another pinch of salt and pepper. Layer the bacon crumbles and some of the cheese on top of the hasbrowns and then pour your egg mixture over the top. Finish by sprinkling the remaining cheese on top. Reduce oven temperature to 400 and bake for about 25 minutes.