Holiday Breakfast Casserole
- 1 pound bacon, diced
- 1 medium onion, chopped
- 6 eggs, lightly whisked
- 4 cups shredded frozen hashbrowns, thawed
- 1 1/4 cups sour cream
- salt and pepper to taste
- 2 cups cheddar cheese, shredded (reserve 1/2 cup)
- 1 1/2 cups swiss cheese, shredded (reserve 1/2 cup)
- Preheat oven to 350 degrees.
- In a large skillet, cook the bacon and onion until bacon is crisp and onion is transluscent; drain.
- Combine the remaining ingredients in bowl; add bacon/onion mixture.
- Pour into a greased 9×13 inch casserole dish. Sprinkle reserved cheese over the top of the mixture.
- Bake, uncovered, for 35-40 minutes until casserole is slightly browned and bubbly. Allow to sit for 10 minutes, to set.
