Tbug’s Breakfast Casserole (With help from daddy)

At Easter time, we used a lot of eggs to make confetti eggs.  I refused to let the good ones (yes there were good and bad eggs we used, long story) go to waste.  So we started as we’d crack them separating X number into different bowls for different recipes.  We had a cake to bake and Mac & cheese to make which required some eggs, but we were still left with 12 eggs.  What do you do with 12 eggs?  Well obviously you make breakfast!

So here is what Mark and Tori concocted.

Breakfast Casserole ala M&T

2 Russet Potatoes, shredded
1/2 Medium White onion
1/2 lb sausage
3 Strips Thick cut bacon, fried just before Crispy, chopped.
12 Eggs {I might reduce this to 10 eggs}
2 Cups Cheese {Cheddar, Monterrey Jack, etc}

Preheat your oven to 350 degrees.
Shred 2 medium to large Russet Potatoes.

Fry bacon to just under crispy. Chop.

Caramelize the white onion.

In the same pan, brown the sausage. Beat the eggs in a bowl. Salt & pepper and beat it into the eggs.

Add the potatoes to the egg mixture. Then add the bacon, sausage & onions to the mixture.

Then add 2 cups cheese of your choice {we used Mexican blend}; stir together.

Bake for 35 minutes or until it is baked. {We chilled ours over night, pulled it out of the fridge and baked it the next morning.  Coming from cold, it took longer to bake thoroughly.}

**Different Variations: interchange different meats, different types of cheese or multiple types of cheese, mushrooms, black olives, peppers, etc.  Let your imagination run wild!