°1/2 lb bacon, chopped
°1 medium onion, chopped (1/2 cup)
°1 bag (30 oz) frozen country-style shredded hash browns, thawed, patted dry
°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
Heat oven 350°F. Spraying 13 × 9 inch (3 quart) glass baking dish with cook spray.
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.
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.
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