breakfast

After one bite, my mom rushed over, wanting to know the secret to this goodness.

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Our family's new favorite breakfast casserole | breakfast | Our family's new favorite breakfast casserole #inthekitchenwithkurt #casserole #breakfast #breakfastideas | By Lanette and Kurt | Start with two hash browns there. We're going to put these hash browns right here. So four total hash browns in your sprayed pan. Now we're going to add some shredded cheese. This is a blend of Monterey Jack and cheddar cheese. Mm. And please don't be disappointed but this is not freshly shredded. Um thicker there. It is it is a thick cut. It's very nice. And this is about a little about a cup or so. A cup and a third that we're going to add. Now every breakfast casserole in my opinion needs to have meat. And we're using bacon today. If you want to use ham or sausage or or some other meat chicken, you can do that. Um but we're using bacon. And I have about eight or nine slices of thick cut bacon there. Okay now we're going to take some cheese. I have some Colby Jack cheese which I've sliced in half and it's very important that you have it sliced in half or at least create some space for our next ingredients to go down. And really I guess I'm only going to really have to do two slices. I have plenty here. I'm going to I'm going to be kind of conservative with this. So, if you have a bigger pan, you can use more cheese. Now, take your eggs. We got some eggs here. I have 4 eggs. Farm fresh, organic, you know, all that good stuff. We're going to add some half and half. Okay. To that, we're going to add about a cup of half and half and I'm just going to eye this. And I think that's about a cup in my opinion. I could be wrong and let's season that baby. We're going to add some adobo. This is Goya's an all-purpose seasoning. I love it because it has all the things that I like to use, salt, pepper, garlic, and fun other other fun stuff and just for a little bit more kick, I'm going to add some fresh cracked peppercorn and I just like how coarse it is and good. And then let's just mix it up. So just mix that baby up. Now let's set that aside for one second because I forgot an ingredient. What? I forgot to put our hash browns on again. Oh. This is almost like a hash brown sandwich. Yeah. So we're going to put your hash brown on top of that cheese. Mhm. Again this is all going to just these will crisp up beautifully. And cheese will melt. It's going to be just absolutely delicious. Now we have our our egg mixture or egg and cream mixture. Make sure your eggs are all mixed up. I saw little yellow sun in there somewhere. Make sure it's all mixed up. If you have to pulse it, you can pulse it. Looks good. I love that. Peppercorn in there. So fresh looking. Alright now we're going to take this and we're going to pour it. Make sure there's room. You want to have room for your egg to go down under. Oh dripping down the sides. Don't want it to drip over the side. Drip down the side. Drip down the side. And I'm going to pour it right on top of these hash browns. It's okay. It's okay. But I want to really just fill up this dish with this wonderful egg mixture. Beautiful. Beautiful, beautiful, beautiful. All we need to do is take this and pop it in the oven. 375 first. Oh hold on. What'd you forget? I forgot. Tinfoil. We want we're going to cover it for 60 minutes. And that's going to ensure that all the egg and egg bakes thoroughly inside the potatoes cook and warm thoroughly. And the cheese melts. And then we'll take that off and we'll add some more cheese and cook it uncovered. So 60 minutes to start off. Three seventy life. Alright. Pull that out of the oven. I can hear it already. Smells fantastic and we're going to take off our covering. Whoo. Look at that. Little muff a little bit of our hash. It's bubbling. Let's put that back down there. Put that back. Ooh and we're going to add just a little bit of cheese and then pop this back in the oven for you know, as as long as it takes to melt the cheese. So, just let's just say ten, 10 to 15 minutes. Alright, let's Oh, baby. Look at that. That is golden beauty. Look at that. Isn't that sizzle? Baby you might want to give that thing some time to cool off definitely but it is just these are one of the this is one of the sounds that I just absolutely love the sizzle baked dish. I'm just going to separate it from the side and it feels, look at that, the whole thing is shifting. So, that is why we spray our pans. The dishes. Yeah, I'm definitely going to give this a little while to cool off. It's cooled a little. Now, we're going to cut this baby in half and I'm going to keep this easy. I'm just going to cut it right in between our our potatoes. So these will be really healthy portions. Let's scoop this baby out. Get ready. Get ready. I'm ready. I'm ready. Ready to see us? I'm ready. Look at that. Holy cannoli Batman. Look at that. That is a perfectly layered layered breakfast. That is that is hearty. It is the hashy browniest. Yeah. So good and this this hash brown is nice and crispy. Let's add some green onion just to brighten it up. And then let's just cut into it. Yeah. Let's see. Let's see what it looks like. Alright. I I love this. Look at that. Are you sketching that? Look at that crispiness. That's what I want. So I'm going to start in the back. Okay. Don't burn yourself. Look at that. That's an enormous piece. I know. Well, I have an enormous mouth. Bacon, eggs, cheese, potatoes, this I'm so excited. Ready? Mhm. That was hot. You might want to cut it in half again. The fork burned my tongue. Really? Yeah. I'm going to try it again. Oh really? Yes. I have not learned my lesson. Potatoes cook perfectly. The bacon is nice and smoky and crunchy and cheesiness. This is just a solid a solid breakfast.

2.1M views · 23K reactions | This hash brown hack! 🤯 | This hash brown hack! 🤯 | By Russ Lee | Facebook