Do you have trouble deciding between all of the delicious breakfast foods? Will the recipe below, you don’t have to choose. This casserole combines all of the best breakfast items—eggs, home fries, and bacon—in a one-dish meal that’s easy to make for a crowd.
In a pinch, this dish can even be made with frozen hash browns in place of the potatoes for a recipe that comes together in a flash with pantry and freezer staples.
INGRIDIENTS:
2 teaspoons vegetable oil
4 frozen waffles
8 slices bacon
4 small potatoes, thinly sliced on a mandoline
3 scallions, white parts sliced thin, green tops reserved (divided)
1 1/2 cups cheddar cheese, shredded
1 cup whole milk
2 eggs
salt and pepper
Preheat the oven to 350 degrees. Brush a baking dish with 1 teaspoon of the oil.
Place the waffles on a baking sheet, and bake the waffles for 10 minutes, until golden. Set aside.
Fry the bacon slices in a skillet until crispy. Set aside until cool, then crumble. Reserve the bacon fat.
Add the oil to the bacon fat, and add the potatoes in an even layer. Season with salt and pepper, and cook, stirring occasionally, for about 5 minutes, or until golden.
Add the sliced scallion whites to the potatoes, and stir to combine. Cook an additional 2-3 minutes.
Transfer the potato mixture to the baking dish and top with the bacon crumbles.
Whisk together the milk and eggs, and season lightly with salt and pepper. Pour the custard over the potatoes.
Place the waffle halves on top, and cover with the cheese.
Cover loosely with foil and bake 30-40 minutes, until the cheese is melted and the custard set. Chop the reserved scallion greens and scatter over the top of the casserole.
