Breakfast Potato Bacon Casserole

You’ll Need:

4 cups of southern country style hash browns completely thawed.
1 (12 oz) package of bacon.
1 ½ cup of pepper jack cheese.
1 ½ cup of cheddar cheese.
1 bunch of chopped green onions.
3 eggs.
1 cup of milk.
½ tsp of kosher salt.
10 turns of freshly ground black pepper.

How to:

Start cooking the bacon and place the potatoes in a 9×13 baking dish then sprinkle the mixture of the cheeses over it.
Once the bacon is cooked, drain it of the fat and reserve 2 tbsps of the dripping. Cook the onions in that dippings for 2 to 3 minutes, then spread the onions over the cheese mixture and then sprinkle the crumbled bacon on top.
In a bowl, mix together the eggs, milk, salt and pepper then pour over the potato mixture.
Refrigerate covered for at least 8 hours.
Bake uncovered for 40 to 45 minutes in a preheated oven to 350 degrees.
Let stand for 15 minutes before cutting and serving.

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