Hashbrown Casserole

This recipe was shared with me by Ann Hollis and my family LOVED it! This is definitely going to show up regularly around here! Give it a try! -Claire

3 cups frozen shredded hashbrowns, thawed
3 TBSP butter, melted
1 cup cooked bacon, diced*****
1 cup shredded sharp Cheddar
3 eggs, beaten
1/2 cup milk
1/2 tsp. salt

1/4 tsp. pepper

Press hashbrowns between paper towels to remove any excess moisture. Pat hashbrowns into a lightly greased deep dish pie pan to form a crust; drizzle with butter. Bake at 425 for 25 minutes. Remove from oven; turn oven down to 350. Combine bacon and cheese; mix well and spoon into baked crust. Whisk eggs, milk, salt and pepper in large bowl. Pour over bacon and cheese. Bake at 350 until quiche sets, 25 to 30 minutes. Slice into wedges.

*****Ann uses bacon pieces that come in a pouch or jar. She think it's 2 pouches that equal 1 cup but won't swear to it.

Ann's note: When I've doubled this I mix the cheese & bacon for one, add it to the crust then mix for the other crust. I do the same with the egg/milk mixture. I do this make sure that the ingredients are equal.

Claire's note: I doubled the recipe and baked it in a 9" x 13" Stoneware Baker and sometimes use turkey ham (diced) instead of the bacon. I'm sure sausage would be a good substitute also.