BACON EGG AND HASH BROWN CASSEROLE

YOU’LL NEED:

1/2 lb bacon, chopped
1 Med. onion, chopped (1/2 cup)
1 Bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry
2 C. shredded Cheddar cheese (8 oz)
1/4 C. grated Parmesan cheese
9 Large eggs
1 1/4 C. milk
1 Container (8 oz) sour cream
1 Tsp. salt
1 Tsp. ground mustard
1/4 Tsp. pepper
1/2 C. cornflake crumbs or panko bread crumbs
2 Tbsp. butter or margarine, melted

HOW TO MAKE:

1-Heat oven to 350°F.
2-Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
3-In 10-inch skillet, cook bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender;
drain on paper towels.
5-In large bowl, toss bacon mixture, potatoes and cheeses.
6-Spoon into baking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard and pepper with fork or wire whisk until well blended. Pour over potato mixtur
7-Bake uncovered 35 minutes. In small bowl, toss cornflake crumbs and butter. Sprinkle over casserole.
8-Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.

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