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Breakfast Casserole  Recipe

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This recipe for Breakfast Casserole , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Wednesday, March 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
24 oz shredded potatoes
shredded hash browns
8 oz shredded cheddar cheese
6 eggs or egg substitutes
1 onion diced
8 slices bacon

Directions:
Directions:
The night before place shredded potatoes in 9x13 baking dish. Cook and dice the bacon, set aside in a small container. Dice onion then cook in 2 Tbsp bacon grease or butter, set aside. The next morning, preheat over to 350 degrees. Combine and mix eggs, half and half, onion and cheese. Pour mixture over potatoes. Sprinkle bacon bits over top. Bake at 350 degrees for 2530 minute.

 

 

 

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