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Cheesy Hash Brown Breakfast Casserole 

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

Serves 12

8 frozen hash brown patties

6 eggs

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 


Arts/Special Sections Editor

Special Sections Editor for the Courier

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