Friday Foodie: Hashbrown Casserole

Hashbrown Casserole
  • 10 Eggs
  • 8 ounces Cream Cheese (I use lo-fat), softened 
  • 2 tablespoons minced garlic
  • 2 (+) cups of cheese (I use the colby mix)
  • frozen hashbrowns
  • 1 pound of bacon (I use nitrate free, uncured pork)
  • salt and pepper
  • hot sauce is optional but super yummy!
Preheat oven to 375 and spray or grease a 9x13 baking dish. 
Right now, lay out the bacon on a foil covered jelly roll (cookie sheet with an edge) and place bacon in the oven to cook while you prep the rest. You want bacon to get a little crispy but not burn it, so watch it closely. When it is done (you don't have to wait to put eggs in the oven), remove the bacon and place on paper towels to absorb bacon grease. Do it twice if you have to. Then chop it up into smaller pieces. Save to put on top.
In the blender, combine eggs, garlic, cream cheese, 1/2 of the cheese, and salt & pepper. Blend until mixed well. Pour mixture into 9x13 baking dish. Add frozen hashbrowns, enough so that there is about 1-1.5 inches above the egg mixture to allow for a little rising. I also recommend cooking it on a cookie sheet, just in case. It takes about an hour to bake and a knife of toothpick should come out clean when it is done. Make sure you do it in the center to make sure it is all done.
When egg mixture is done, top with bacon and the rest of the cheese. Put it back in the oven until the cheese it all melted. Serve with hot sauce and even some sour cream if you want to. This is great with a fruit salad for dinner, too! 

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