Bacon, Egg & Hashbrown Casserole: A Savory Breakfast Sensation
This Bacon, Egg & Hashbrown Casserole is a savory breakfast sensation! It’s packed with flavor and perfect for brunch, potlucks, or a hearty weekend breakfast.
Ingredients
- 1 package (30 oz) frozen shredded hash browns
- ½ cup (1 stick) melted butter
- 1 ½ cups packed Monterey Jack cheese, shredded
- 1 ½ cups packed cheddar cheese, shredded
- 1 ½ to 2 cups bacon, cut into bite-size pieces
- 8 large eggs
- 1 ⅓ cups evaporated milk
- 1 teaspoon seasoned salt
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon dry mustard powder (optional)
- ¼ teaspoon onion powder (optional)
- Green onions (optional
Instructions
Preheat & Prep:
- Preheat your oven to 400°F and spray a 9×13 inch baking dish with nonstick spray.
Layer the Hash Browns:
- Place the frozen shredded hash browns in the prepared baking dish.
- Pour the melted butter evenly over the hash browns.
- Sprinkle with seasoned salt, kosher salt, and pepper.
- Stir gently to coat.
Bake the Hash Browns:
- Bake the hash browns for 25-30 minutes, or until tender and golden on the edges.
Reduce Heat & Add Cheese:
- Lower the oven temperature to 350°F.
- Layer the Monterey Jack and cheddar cheese on top of the hash browns.
- Sprinkle the bacon evenly over the cheese.
Mix the Egg Mixture:
- In a large bowl, whisk together the eggs, evaporated milk, mustard powder (if using), onion powder (if using), and a bit more salt and pepper.
Assemble:
- Pour the egg mixture over the cheese and bacon layer, making sure the eggs soak into the casserole.
Bake:
- Bake for about 40 minutes, or until the edges are golden and the center is firm.
Garnish and Serve:
- Garnish with chopped green onions, if desired.
- Serve warm and enjoy!
Find it online: https://cookupjoy.com/bacon-egg-hashbrown-casserole/