Baked Potato Farmer Casserole

Before and After baked pictures... Yum.

This is my creation but with inspiration from the Better Homes and Garden Cookbook. I love that thing!

I am not going to put exact measurements on this recipe at the moment...

2 or 3 Cups Ore-Ida Hash Browns Southern Style, Thawed/steamed... enough to line bottom of pan (I used 8x8 for our family).

3-4 eggs beaten with a half to 3/4 cup milk mixed in. Add pepper and sea salt 1/2 tsp+). In fact, I added the salt on top of the potatoes first. Then added some to the egg mixture. The egg/milk mixture is fun to mess with as it makes the egg more fluffy and less dense when more milk is used, so I like adding more to it.

Pour egg mixture over potatoes.

Add Oscar Meyer Real Bacon Bits, enough to your liking.

Grated Cheddar cheese. Then I added crumbled Feta cheese. That is a fun flavor enhancer!

Then chopped green onions to top with.

Bake 350 for 35 min, but check on it and make sure it looks done and cheese is bubbly. I also don't like my eggs cooked hard or scorched brown, so I baby mine and check on egg type dishes regularly. In fact, whenever I bake now, I just leave the oven light on the whole time. Now I just need an eye-level oven!!

The combinations for this casserole are endless. Obviously, avacado, cilantro, salsa, green chilies, sour cream, olives, ham, you name it, could be added before/during/after. I LOVE casserole. I was also wondering about if I fried up my hash browns before lining the pan for a bit of crispness... not that the extra oil is needed, but yum, I bet that would be a tasty way to do this as well.

And the fun thing about this is it can be made (not baked) ahead of time and then when ready, remove from fridge and just throw it in the oven for 10-15 min longer.

Enjoy!