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Bacon Gouda Breakfast Casserole

Ingredients

  • 1 pack of bacon cooked until crispy; reserve 7 or 8 pieces to layer on top of the casserole
  • 3-4 large russet potatoes scrubbed but skin left on, shredded into hash browns
  • ¼ tsp each of salt, onion powder, garlic powder, and parsley
  • 2 cups finely shredded gouda I use my homemade goats milk gouda
  • 1 1/4 cups whole milk I use fresh goats milk
  • 15 eggs beaten
  • 1 tsp salt
  • Pepper to taste

Instructions

  • Start by frying up your bacon. Chop about half of it and set aside, leaving 7-8 strips whole. Reserve the grease.
  • Shred up your potatoes on the larger side of a box grater. Make sure they’re well-scrubbed so we don’t have gritty hashbrowns! No need to rinse the grated potatoes or squeeze the moisture out.
  • Butter a 9x11 glass baking dish, and layer the shredded potatoes over the bottom. Sprinkle them with the mixture of salt, onion powder, garlic powder, and parsley. Drizzle the bacon grease over the top, and sprinkle on the chopped bacon too.
  • Next layer in the shredded gouda.
  • Make sure the eggs and milk have been beaten together well, and add in the teaspoon of salt. Then pour the egg mixture over the potatoes.
  • Layer the remaining strips of bacon across the baking dish, sprinkle some cracked pepper and chives over the top.
  • Bake at 350 for 40 minutes, or until the eggs have set and the top is browned