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It was the night before Christmas…
When all through the house I had so much to wrap, bake, and clean that I gave into my not so silent chirping birdies plea’s for a quiet prepared dinner not by me. I placed my deli order with care, in hopes that the mini Cuban sandwiches plus hot wings would actually be there. Visions of breakfast casserole danced in my head, and dressed in my yoga pants I settled in for a long winter session of online ordering–hoping my last minute order just wouldn’t decline.
In a dilemma the next day, after making two trips to the grocery where to my delight I narrowly escaped with my sanity. I was lucky with the parking BUT the line at the deli was crazy, and people were putting up such a noisy clatter. I realized with a fright later that afternoon while writing, that I had forgotten my breakfast fixings. Oh my!
I sprang from the recliner, and scoured my cabinets. When, what to my wondering eyes did appear? Bacon, shredded potatoes, cheese, and more cheese! Everything was there.
So then Mr. MondayIsMeatloaf, so lively and quick, popped into the kitchen then twinkled his eye…spoke not a word–then stole two slices of bacon. That old rascal! He washed up my dishes, then turned to me, and said, “Merry Christmas to all, and to all a goodnight! By the way, don’t stay up to late!”
I know it’s past Christmas, but this was a special one as the chirping birdies won’t be with us much longer. I am thankful for my family, and the close bonds we share. In fact, this blog is inspired by them. On the up side to comfort myself…I am actually sadly counting the days until my empty nest, and a fancier food budget. 🙂 So on to recipe we go…
First, thaw a bag of frozen shredded potatoes.
You will need a pound of bacon, I used the cheap kind. I also decided to try out baking my bacon in the oven. A lot of first time things this Christmas!
Preheat the oven to 400-degrees, cover a baking sheet in foil. I had to use two since I used an entire pound. Yum! Cook for 30 minutes, which was ten minutes longer than I thought it would be. Check during the cooking to pour off excess grease, which can strained then kept or thrown away. As you near the end of your cooking time keep an eye out that it doesn’t burn. I really, really like cooking my bacon this way and will totally do it again! I’m sold!
Once the bacon is done, clean the baking sheets, and reline with parchment paper.
Combine the thawed shredded potatoes into a large bowl, add seasoned salt, pepper, parsley, and cheese. I used two kinds of cheese Parmesan and Colby Monterey Jack.
Chop an onion, and cook until soft on medium heat on the stove. Then add to the potato mixture. Unless…
You can cook the potatoes on the stove if you like, but I decided to do mine in the oven. Take your parchment lined baking sheet, and spread the potatoes onto it in a layer. I used aluminum foil, but the potatoes stuck so be sure to use the paper. Brush the top of the layer with melted butter and cook for 15 minutes in a preheated 450 degree oven. Remove from oven.
Brush a second pan with melted butter and flip (yes, I said flip) the potatoes over on to the pan. You can do this by placing the new baking pan over the other one then flip. Brush the top of the layer with melted butter, and bake an additional 15 minutes.
Next prepare your egg mixture by combining the eggs, milk, cheeses, and seasonings into a bowl then using a mixture on medium speed incorporate.
Grease a 2.5 quart dish then layer your casserole. Add the shredded potatoes, then salsa.
Add the egg mixture…
Then the crumbled bacon and cheese.
Cover then refrigerate until the next morning.
Preheat the oven to 400 degrees, cover the casserole with foil, and bake for 30 minutes. Take out of the oven, remove the foil, and increase the oven temperature to 450 degrees.
Put back in the oven for an additional 15 or 20 minutes until the top is nicely browned. Then replace the foil to bake an additional 15 minutes or until done. Basically, as you refresh your coffee you can easily finish baking this dish.
Serve immediately with BBQ Sauce . This can be kept in the refrigerator for up to a week, and is a great grab-and-go breakfast during the work week!
Cheesy Bacon BBQ Overnight Breakfast Casserole
1 pound of bacon, cooked and crumbled
2 cups Colby Monterey Jack Cheese
1/2 cup salsa
BBQ sauce for serving
1 16 ounce bag frozen shredded potatoes
1/4 cup parmesan cheese
1/4 cup Colby Monterey Jack Cheese
1 onion, chopped and cooked
1/8 teaspoon garlic powder
Salt and pepper to taste
1/2 cup milk
1 teaspoon hot sauce
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
- Preheat oven to 400 degrees, line two baking sheets with foil, and lay bacon in strips on the pan. Bake for 30 minutes, check to be sure the pan does not fill up with grease. If so, drain off grease then put back in the oven. Cook to your desired doneness.
- Combine all the ingredients for the potato mixture, and preheat the oven to 450 degrees. Spread the potato mixture on to a foil lined baking sheet then cook for 15 minutes. Remove from oven and flip onto a greased baking sheet, cook an additional 15 minutes.
- Prepare the egg mixture by combining all ingredients and mix together until incorporated.
- Layer the potatoes, salsa, egg mixture, bacon, and cheese. Cover and refrigerate overnight.
- Preheat oven to 400 degrees, place foil covered casserole in the oven for 30 minutes. Remove, uncover, increase oven temperature to 450 degrees, and cook for 15 minutes. Cover once browned and cook an additional 15 minutes or until done.
- Serve immediately with BBQ sauce, or store for up to a week.
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