 Bico Ceramics sent me some stunning ceramic bakeware, so I thought what better way to use it than making my favorite meal BREAKFAST!
Today I made a cheesy hash brown, bacon, and jalapeño casserole with green onions and eggs. It is easy and great for weekends, brunch, or for guests.
Here is how to make the it 
Ingredients:
•2-3 large russet potatoes, peeled and shredded (or 3/4 bag of shredded hash browns)
•3/4 bag of Mexican cheese blend
•6 eggs whisked
•1/4 cup milk
6 bacon strips cooked (I use the air fryer 350 for 10 minutes)
•1 jalapeño, seeds removed and minced
•2 green onions, sliced thin
•Butter or non stick spray
•Salt/pepper to taste
•1/4 tsp paprika
Directions:
•Pre-heat the oven to 400°
•Spray a medium casserole/baking dish with non stick spray or butter.
•In a medium bowl whisk the eggs, milk, salt, and pepper
•Layer the dish with 3/4 of the hash browns, then top with crumbled bacon. Next goes the jalapeño and a good half of the cheese.
•Now to the party goes the remaining hash browns, more cheese and pour on the egg mixture.
Add the rest of the cheese, (I did say cheesy) top with green onions, and sprinkle on paprika.
•Bake for 50-60 minutes
•Let cool a bit before serving.
Can be refrigerated for 3 days and reheated in the microwave or oven.
JENJOY!
