Breakfast Casserole

              Breakfast 

              Casserole

1lb. Bacon or ground Sausage
1 small onion chopped
20-oz. shredded potatoes,
(1 Tbsp. oil if using Sausage)
 2  tsp. salt (divided)
1 tsp onion powder (divided)
3 cups sliced bread, cut into 1inch cubes
8 eggs
4 cups milk
8 oz. sharp cheddar or favorite cheeses combined.

In large frying pan over medium heat fry bacon until crisp and reserve 1/3 of the grease, if using sausage drain, wash frying pan and add 1 tbsp. oil.

Over medium heat using the same pan add the onions and scatter the potatoes. Sprinkle ½ teaspoon each, salt and onion powder. You want to let this to brown on the bottom. After about 4 minutes using a spatula flip, spatula size areas until all the potato- onions have been flipped. Sprinkle ½ tsp. onion powder and salt over this side. Again cook until this side is brown. Flip again and this time stir some to get the middle to browned. Some of the potatoes will still be white. (Cook aprox. 12-15 minutes.)

While the potatoes are cooking cube the bread and scatter evenly to cover an 11x15 inch baking dish that has been sprayed with cooking spray.

Time to assemble the casserole, first is the bread, scatter the potato-onion mixture, bacon or sausage, 2/3 of the cheese.

In a bowl whisk eggs then add the milk and 1 tsp. salt. Pour over the top of casserole. Top with remaining cheese.

Bake  350 ⁰for 40 minutes until it has puffed up. You will notice the outside puffing first. As soon as the middle puffs it is ready. If you cook much more it will be tough.
Suggestions: By using a long casserole dish this cooks more evenly. If you use a shorter,deeper dish it will take a long time to cook in the middle.