Lasagna Style Breakfast Casserole

Lasagna Style Breakfast Casserole

Ingredients:

• 6 eggs, beaten
• 8 frozen hashbrown patties
• 1 lb bacon, chopped
• 2 c shredded cheese (I used colby/jack mix but use anything you like.)
• 1 large green pepper, diced

Directions:

First things first. Bake your hashbrown patties according to package directions. While they are cooking chop up your bacon into bite size chunks. Cook  until crispy.

While your bacon is browning dice up your green pepper (or whatever veg. you want.)

Once your bacon is crispy remove to some paper towels to soak up extra grease. Drain grease from your pan and return to the stove. Cook your green pepper until soft. (or until desired tenderness.)

Add your beaten eggs to the green peppers and scramble. Remove from heat and set aside.

Spray a 9 X 9 X 2 inch casserole dish with non-stick spray. Layer your ingredients like so:

Hash Browns

Half your bacon.

Half your scrambled egg mixture.

Shredded Cheese. (the amount is really a matter of taste. If you like a lot of cheese (like me) use one cup…if you want less, use less!

Continue with another layers of Hash browns, the rest of your bacon, the rest of your eggs, and another 1 cup of cheese. (Again, the amount is really up to you.)

Once you have the top layer of cheese on press down on the top with your hand to even out the casserole and to make sure any pockets are filled.

Bake at 350° for 15 minutes or until cheese is melted and gooey!

Let rest for 5 – 10 minutes before cutting.