1 3/4cupsshredded Sargento Chef Blends 4 State Cheddar
Preheat oven to 375 degrees. Coat a 9-inch pie plate with non-stick cooking spray.
Place crackers in a food processor and pulse until you have fine crumbs. Transfer to a large bowl along with the hash browns and butter; toss to coat. Season with salt and pepper.
Press the hash browns into the bottom and up the sides of the plate to form a crust. Bake for approximately 25-30 minutes or until golden brown.
In the meantime, sauté the bacon in a skillet over medium-high heat for about 2-3 minutes, stirring a few times until crispy. Drain off grease, leaving 1 tablespoon in the pan. Add in onion; sauté for 2 minutes. Add in kale and sauté for 2 minutes more. Season with a dash of salt and pepper. Set aside to cool.
In the large bowl you used for the hash browns, whisk together the eggs, cream, and cheese. Season with a dash of salt and pepper. Add in the cooked bacon mixture. Mix to combine.
Pour mixture on top of the hash brown crust. Bake for approximately 30 minutes or until set. Let cool slightly, cut into wedges and serve.