Potato Bacon Breakfast Casserole

I'm not much of a breakfast cooker, but I'm a big fan of breakfast for dinner.  This yummy casserole is great both ways.  I made a few changes to the original recipe to make it pantry-friendly, but I'll give you the original recipe ingredients as well.  You'll love this breakfast casserole.

POTATO BACON BREAKFAST CASSEROLE

PREP TIME:  20 minutes + cheese rehydrating time
COOK TIME:  45-60 minutes

INGREDIENTS

• 1 1/2  c. freeze-dried shredded cheddar cheese, rehydrated (original recipe:  fresh cheese)
• 4 c. dried shredded potatoes, rehydrated (original recipe:  26 oz. frozen shredded hash browns, thawed)
• 1/4 c. dried minced onion
• 3 oz. bottle real bacon bits (or pieces)
• 12 oz. can evaporated milk
• equivalent of 2 freeze-dried eggs, rehydrated  (I like this brand; original recipe: 2 eggs)

DIRECTIONS

Rehydrate the cheese according to package directions.  (Suggested rehydration time for cheese is 2 hours.)  Rehydrate the shredded potatoes according to package directions.  Spray a 9x13 pan with cooking spray.  Layer half the potatoes on the bottom, topped with half the bacon, half the onions, and half the cheese.  Repeat layers.  In a small bowl, whisk together the milk and eggs.  Pour over casserole.  Cover with foil and bake for 45-60 minutes at 375 degrees.  

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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