Egg & Potato Breakfast Bake

I posted this recipe last Easter and I made it again and it turned out even better AND the picture was better so ....here we are again.

I think any combination of 1 1/2lbs of breakfast meat would work great--chorizo, sausage, ham, bacon, turkey bacon--whatever you like.

Breakfast Bake

1.5 lbs breakfast meat--I used 3/4 lb bacon and 3/4 lb turkey sausage links sliced
4-6 russet potatoes OR 1 lb bag frozen hashbrowns or diced potatoes
seasoning salt and granulated garlic
1/2 onion, minced
2 c. shredded cheddar cheese
8 eggs, beaten
2 1/2 c. milk
1/2 tsp seasoning salt or sea salt and black pepper

If you're using whole potatoes, cook them until just fork-tender but not cooked all the way through.  Chop the potatoes and spread them on the bottom of a 9x13 pan and sprinkle with seasoned salt and granulated garlic.  If you're using frozen...put 'em in the pan. Top with onions, then meat (in my case crisply cooked crumbled bacon and sliced sausage).  Sprinkle on the shredded cheese.  In a separate bowl mix together eggs, salt, pepper and milk.  Pour the egg mixture over the potatoes and meat and bake at 350 one hour.  If you're making this ahead of time don't pour the eggs over until the last minute.

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