Cornflake-Topped Breakfast Casserole - Food Gardening Network
Eggs, hash browns, bacon, and cheese. Is there a breakfast combination more classic than that for this cornflake-topped breakfast casserole?
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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
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