POTATO-ONION BREAKFAST CASSEROLE

"I love to make this dish when I have company at my house.
Super easy. Super yummy".

4 slices of bacon

3 cups thinly sliced sweet onions

3 cups frozen loose-pack diced hash brown potatoes with onions and peppers (12 ounces)

1 tablespoon balsamic vinegar

Nonstick cooking spray

6 eggs

1 ½ Cups milk

1 cup shredded Swiss cheese (4 ounces)

½ teaspoon salt

¼ teaspoon ground black pepper

In a large skillet, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in the skillet. Add onions to skillet; cook, covered, over medium-low heat for 10 minutes, stirring occasionally. Uncover and cook about 3 minutes more or until onions are tender. Stir in hash brown potatoes. Remove from heat. Crumble bacon; stir bacon and balsamic vinegar into the potato mixture.

Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Spread potato mixture in the prepared dish.

In a medium bowl, beat eggs; stir in the milk, Swiss cheese, salt and papper. Pour over potato mixture. Cover; chill for 4 to 24 hours.

Preheat oven to 350*F. Uncover baking dish. Bake about 40 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving.

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