Bacon egg & brown casserole


°1/2 lb bacon
°1 onion, chop (1/2 cup)
°1 bag (30 oz) froze country-style shredded hash browns,, patted dried
°2 cups grated cheddar cheese (8 oz)
°1/4 cup grated parmesan
°9 large eggs
°1 1/4 cup milk
°1 container (8 oz) sour cream
°1 teaspoon of salt
°1 teaspoon ground mustard
°1/4 teaspoon pepper
°1/2 cup cornflake crumbs or panko crumbs
°2 tablespoons butter or margarine, melted

* Methods : 

1 Heat oven to 350°F. Spray a 13 × 9 inch (3 quart) glass baking dish with cooking spray.
2 In 10-inch skillet, cook bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crispy and onion is tender; Drain on paper towels. 
3 In a large bowl, combine the bacon mixture, potatoes and cheeses. Pour into a baking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard and pepper with fork or whisk until well blended. Pour over potato mixture.
4 Bake uncovered for 35 minutes. In a small bowl, combine cornflake crumbs and butter. Sprinkle over the casserole. Bake an additional 10 to 15 minutes 

Enjoy !