Hash Brown Breakfast Casserole
Equipment
- 1 skillet
- 1 9 x 16 pyrex dish
Ingredients
- 20 oz frozen shredded hash browns thawed 15 minutes and patted dry
- 4 slices bacon
- .5 cup cooked breakfast sausage crumbles
- 1 cup diced onionis
- 2 cups shredded sharp cheddar divided
- 8 large eggs
- 1 cup whole milk
- 3 tsp Tony's Creole Seasoning
- 10 cherry tomatoes, halved
- Pace Picante Sauce
Instructions
- Heat the oven to 350°F and grease a 9×13 inch baking dish.
- Cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Move it to a paper towel, leave about 1 tablespoon of fat in the pan, then crumble the bacon.
- Sauté the onion in the bacon fat until soft and lightly golden, about 5 minutes.
- Spread the hash browns in the dish and press into an even layer.
- Top with the onion, bacon, sausage, and half of the cheddar.
- Whisk the eggs, milk, salt, pepper, garlic powder, and dry mustard until smooth, then pour evenly over the casserole.
- Bake uncovered for 35 minutes. Sprinkle on the remaining cheese and bake 15 to 20 minutes more, until the center is set and the edges are golden.
- Let it rest 10 minutes before cutting.
- Serve with small bowls of Pace Picante sauce and sliced cherry tomatoes as optional toppings.
Notes
- Make ahead: assemble through the egg mixture, cover, and refrigerate overnight. Add 5 to 10 minutes of baking time.
- Patting the hash browns dry keeps the bottom crisp.
- Other optional extras: a pinch of cayenne, diced green onions, or diced bell pepper.
- Use garlic power, salt and black pepper instead of Tony’s Creole Seasoning
This hash brown breakfast casserole is the kind of dish that makes a weekday morning feel like a weekend. Frozen shredded hash browns form a hearty base, topped with sweet onion softened in bacon fat, crumbled bacon, and savory sausage. A generous layer of sharp cheddar goes on twice, once in the middle and once at the end, so the top bakes up bubbly and golden with crispy, browned bits of meat scattered across it. A simple custard of eggs, milk, garlic powder, and a touch of dry mustard binds everything together without the need for cream of mushroom soup, keeping it creamy but not heavy. It comes together in about 20 minutes of prep, bakes in under an hour, and can be assembled the night before, which makes it perfect for holiday mornings, family gatherings, or any day you want a big, satisfying breakfast with very little fuss.
