Breakfast Hashbrowns Casserole
It's time to give your weekend breakfast or holiday brunch a massive flavor upgrade with this savory Breakfast Hashbrowns Casserole! Stuffed with shredded hash browns, piles of cheddar, and plenty of bacon, you won't believe how fast it will be devoured! This is THE breakfast casserole worth jumping out of bed for!
Servings: 12
Ingredients
- 16 ounces Bacon cooked until crispy
- 30 ounces Shredded Hash Brown Potatoes (1 package) slightly thawed
- 8 large Eggs
- 12 ounces Evaporated Milk (1 can)
- 2 cups Shredded Sharp Cheddar Cheese
- ½ cup White Onion finely chopped
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ⅛ teaspoon Garlic Powder
Instructions
- Thaw hashbrowns slightly (I let mine sit out in the pkg. for approx. 1 hour on my kitchen counter)
- Cook Bacon until crispy, then chop. (see this Trick to Perfect Crispy Bacon)
- Combine Eggs, Milk, Salt, Pepper, and Garlic Powder in large bowl, and whisk together.
- Add hashbrowns, cheese, onion, and chopped bacon to mixture, and stir well.
- Spray 9×13 casserole dish with Pam Cooking Spray, then pour mixture into dish and spread out.
- Bake at 350 degrees uncovered for approx. 55 – 65 minutes, or until done. (When a knife inserted in the center comes out clean.) ENJOY!!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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