A successful Easter brunch begins with recipes meant to impress with less stress for the cook. Build your dish around flavors everyone loves — bacon, eggs and hash brown potatoes. This casserole can be assembled the night before and popped in the oven to bake about an hour before brunch.Cheesy Hash Brown Breakfast Casserole
8 frozen hash brown patties
2 cups milk
1 cup sour cream
1 teaspoon garlic powder
¼ teaspoon ground black pepper
6 slices bacon, crisply cooked and crumbled
2 cups (8 ounces) shredded Cheddar cheese, divided
3 green onions, thinly sliced
Preheat oven to 450 F. Place hash brown patties in single layer in 13x9-inch baking dish sprayed with no stick cooking spray. Bake 20 minutes or until browned, turning after 10 minutes. Remove from oven. Let stand 5 minutes. Reduce oven temperature to 350 F.
Beat eggs in large bowl with wire whisk. Add milk, sour cream, garlic powder, mustard and pepper; mix well. Stir in bacon, 1 1/2 cups of the cheese and onions. Pour over hash brown patties. Sprinkle with remaining 1/2 cup cheese.
Bake 40 to 50 minutes or until center is set and edges are golden brown.
McCormick Kitchen recipe