This Breakfast Lasagna is and easy weekend breakfast casserole for the whole family.8
Preheat oven to 350° F. Coat a 11 x 7" baking dish with non-stick spray. Set aside.
Cook bacon in a skillet over medium heat until just crispy, remove to a paper towel. Reserve the bacon grease in the pan.
In the skillet with the bacon grease, add the hash browns and cook according to package directions. Season with salt and pepper after removing from heat.
In a large bowl, whisk together the eggs and heavy cream until light and frothy (I used my stand mixer for this). In a separate non-stick skillet cook the egg mixture over medium heat, stirring often, until fluffy. Season with salt and pepper and remove from heat.
Cut or chop the bacon into small pieces.
In the prepared baking dish, add 2 tortillas to mostly cover the bottom. You are making 3 layers so measure your layered ingredients wisely. Add a layer of hash browns, then eggs, then cheese, and bacon. Add another layer of tortillas and repeat the layers hash browns, eggs, cheese, bacon. Add a third layer of tortillas and repeat again.
Place in oven and bake for about 30 minutes,