Cornflake-Topped Breakfast Casserole - Food Gardening Network

Ingredients

• 2 large eggs
• 1 (10.75-ounce) can cheddar cheese soup
• 1 cup evaporated milk
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (20-ounce) bag frozen hash browns, thawed
• 6 strips bacon, cooked and chopped
• 1 cup shredded cheddar cheese
• 1 cup cornflakes, crushed
• 2 tablespoons unsalted butter, melted