Ingredients
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6 slices thick cut bacon, chopped
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1 small onion, diced
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1 (30 oz) bag frozen shredded hash browns, thawed
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8 large eggs
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1/4 cup reduced-fat milk
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1/2 tsp garlic powder
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1/2 tsp salt
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6 slices American cheese
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chopped fresh chives, for garnish
Steps
1
In a small skillet, cook the bacon on medium 9–10 min., until most of the fat has rendered but bacon is not fully crisped, stirring often. Add the onions and cook 4–6 min., until onions are translucent, stirring often. Remove from heat and let cool until no longer hot.
2
Meanwhile, grease a 2½- to 3-qt baking dish. Spread the hash browns on paper towels and pat and squeeze very dry. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and half of cooled bacon mixture.
3
In prepared baking dish, spread half the hash browns in an even layer. Pour egg mixture on top. Top with the cheese slices. Add remaining hash browns, arranging in an even layer. Top with remaining bacon mixture, scattering evenly. Cover tightly with plastic and refrigerate 2 hours or up to overnight.
4
Preheat oven to 375°F. Remove plastic wrap from baking dish and bake casserole, uncovered, 40 min., until eggs are set and edges are golden brown. Let stand 5 min. Season with pepper and garnish with the chives before serving.
