Holiday Breakfast Recipe: Farmer's Casserole

This Farmer's Casserole recipe is what we usually eat on Christmas morning.  You can prep this the night before or I have prepped it quickly in the morning and then it bakes while we open presents and have coffee and tea.  It easily doubles to serve 12, just use a 9 X 13 rectangular dish and bake for 45- 55 minutes, instead of the directions listed below.

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What You Need:

3 cups frozen shredded hash brown potatoes (or hash brown patties chopped up works too)
3/4 cup shredded cheddar cheese (or Monterey Jack adds a nice kick)
1 cup diced cooked bacon or ham (I cook bacon the night before)
1/4 cup green onion
5 beaten eggs
1 and 1/2 cups of milk
Salt and pepper to taste

Directions:

1. Coat a square baking pan with non stick spray.  Arrange the potatoes in the bottom of the dish to cover the whole pan.  Sprinkle with cheese, bacon or ham and green onion.

2. In a bowl, combine eggs, milk, salt & pepper.  Pour egg mixture over the potato mixture.

Bake, uncovered in a 350F oven for 40-45 minutes or until a knife inserted in the middle comes out clean. Let stand 5 minutes before serving.

MAKE AHEAD TIPS:
-Do steps 1 and 2 and then cover and chill for up to 24 hours.  You'll need to up the baking time to 50-55 minutes when baking it from the fridge.