Hashbrown Breakfast Casserole
Overview
Prep Time: 25 min • Cook Time: 45 min
Total Time: 1 hr 10 min
Makes 8 servings
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what you’ll need:
8-10 pieces of bacon
8 precooked frozen hashbrown patties
10 large eggs
1 shallot, finely chopped
3 oz sharp cheddar cheese, grated
4 oz gruyere cheese, grated
3/4 cup whole milk
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Tiny sprinkle of nutmeg
Fresh chives, chopped for garnish
Hot sauce for garnish (optional)
Instructions:
Preheat the oven to 350 degrees
Next, preheat a pan to medium heat. Cut the bacon into small pieces. Once the pan is hot, add the bacon and cook for about 7-10 minutes, stirring every few minutes, until fully cooked and crisp. Remove from the pan onto a paper towel and set aside.
In a large bowl combine the eggs, milk, and seasonings. Whisk well.
In a large baking dish add 8 hashbrown patties to the bottom in an even layer. They do not need to be defrosted before cooking.
Next add the cooked bacon, chopped shallots, and the shredded cheese. Saving some cheese to add to the top at the end.
Pour the egg mixture evenly into the baking dish and top with the rest of the cheese.
Cover with foil and cook for 20 minutes. Remove the foil and cook an additional 25 minutes, until the edges are crispy and the eggs are fully cooked through.
Top with some freshly chopped chives and hot sauce of choice. Enjoy!
