Potato and Bacon Breakfast Casserole

First off, I'm just curious to know if anybody even looks at this blog anymore, so if you do, leave a comment on this post so I know if I am alone or not.  

Secondly, I love most breakfast casseroles, but this one is my favorite.  I've made this for Christmas morning breakfast for the last couple of years and it's so good!  I think that thing that makes me like it more that other similar recipes is the pepper jack cheese.  It's just a little kick and I love it.  Plus, there's nothing wrong with bacon and potatoes.  The recipe says to use the cubed hash browns, but I've used both and they are great both ways.  

Easy Potato and Bacon Breakfast CasseroleRecipe by Our Best Bites

4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
3 eggs
1 c. milk*
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

*For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon grease until partially cooked before baking.

Begin cooking bacon.  While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon.  Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting.