Potato and Bacon Casserole

4 c Southern/country-style hash browns (cubes) - one bag, doesn’t need to be thawed

1 12-oz package bacon

2 c mixed cheeses

2 green onions, slice green and tops of white parts

6 eggs

1 c milk

1/2 tsp kosher salt

A couple shakes of black pepper

Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Sprinkle cheese over the potatoes. When the bacon is done cooking, drain it on a paper towel, then crumble. Slice green onions and spread them over the cheese. Spread crumbled bacon on top of the green onions. Whisk completely together the eggs, milk, salt, and pepper then pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours. When ready to bake, preheat the oven to 350.  Bake, uncovered, for 50-55 minutes or until the cheese is bubbly and egg is set in the middle - test with a spatula or fork. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Recipe Source: Adapted from Our Best Bites by Bonnie Weeks