Hashbrown, Egg, Bacon, & Cheese Breakfast Casserole

This is what I made for mother's day breakfast...

 It's a hash brown crust, topped with egg, cheese & Bacon. Yum. A full breakfast in each bite. It comes together pretty quickly, and serves at least 4 hungry campers. I've made it in all kinds of different variations- with sausage instead of bacon, without the hash browns (essentially a quiche), with whatever veggies I have on hand (pico de gallo, tomatoes, spinach, etc), or even with seasoned ground beef instead of the bacon. It's a basic recipe that you can make a trillion different ways! Those are my fave.

Ingredients:
3 cups of frozen, shredded hash browns
2 Tbsp. Canola oil
6 strips of bacon
6 eggs
1/2 cup milk 
1 cup of shredded cheese


 Step 1: In a skillet heat the canola oil and add the hash browns, cook for 5-6 minutes or until a bit crispy. This step isn't NECESSARY, you could put the hash browns in the bottom of the casserole dish frozen, I just like the little crispy bits on the bottom!
Step 2: In a separate skillet cook the bacon until crispy and drain. Crumble the cooked bacon.
Step 3: Preheat oven to 350 degrees. Spray a casserole dish with non-stick spray. Pour hash browns into dish and press down with your fingers to make a crust. 
Step 4: Whisk together the eggs and milk until combined. Add the shredded cheese and crumbled bacon. Pour the egg mixture on top of the hash brown crust and bake for 45 minutes, or until golden brown on the eggs and cooked through in the middle. Enjoy!

Cheesy, bacony, eggy, potatoe-y goodness. Can't beat that!