serves 8
recommended sides: fruit salad, cinnamon rollsINGREDIENTS:
4 cups southern/country-style hash browns (cubes),
completely thawed (if they’re not thawed, they won’t cook correctly)
1 12oz package bacon
1 1/2 cups pepper jack cheese
1 1/2 cups cheddar cheese
1 bunch green onions, chopped
3 eggs
1 cup milk
1/2 teaspoon salt
pepper
Begin cooking bacon. While the bacon is cooking, place
the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it
over the potatoes. When the bacon is done cooking, drain it on a paper towel
and reserve 2 tablespoons of the drippings. Cook the onions in the drippings
for 2-3 minutes or until they’re tender and fragrant. Spread the onions over
the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk
together the eggs, milk, salt, and pepper and, whisking constantly, 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 40-45 minutes or until the cheese
is bubbly but not brown. Allow to stand for 15 minutes before cutting.
Scripture
"And after ye have obtained a hope in Christ...do good—to clothe the naked, and to feed the hungry, and to liberate the captive, and administer relief to the sick and the afflicted" Jacob 2:19