Potato Breakfast Casserole

  • 3 cups frozen hash brown potatoes (diced or shredded)
  • 1/3 cup chopped green onions
  • 1/4 cup chopped green or red bell pepper
  • 8 slices smoked bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 3/4 cup milk
  • 1 - 8 oz. can cream-style corn
  • 6 large eggs, beaten
  • 1 tsp salt
  • Freshly ground pepper to taste
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Heat oven to 350° F.

Spread potatoes in greased 13x9x2-inch baking pan. Top with green onion, bell pepper, bacon, and cheese. Mix together the milk, cream-style corn, eggs, salt and pepper. Pour over potato/cheese mixture.

Bake 35 to 40 minutes or until knife inserted in center comes out clean.

Servings: 6 to 8
Submitted by: Recipe Group Member
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