Make Ahead Breakfast Casserole

10 eggs
1/4 c. milk
salt and pepper
1 package O’Brien Potatoes
1 lb. center cut bacon
1 can cream style corn
8 oz. sliced cheese (I used colby jack)

Cook bacon until crisp.
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Pour bacon grease into container to save for future recipes, leaving a few tablespoons in skillet.

Cook potatoes in reserved bacon grease. Add a little olive oil, if needed. Salt and pepper.
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Remove potatoes from skillet and set aside.

Soft scramble eggs mixed with milk in skillet. When done, mix in creamed corn.
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Spray crock pot with butter flavored spray. Place half of egg mixture in bottom. Top with cooked potatoes. Crumble bacon over potatoes. Top with remaining egg mixture. Place sliced cheese over top.
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At this point, you can put the crock pot on low and keep it warm for up to 4 hours, or refrigerate it if you make it the night before.