Breakfast Casserole with Hashbrowns
Hosting soon? Try this hashbrown breakfast casserole. Loaded with all the breakfast goodies (bacon, eggs, hashbrowns, and cheese) and baked in one dish, it's the easiest way to do brunch for a crowd.
Servings: 12 servings
Ingredients
- 1 30-ounce bag frozen shredded hashbrowns keep frozen, they don't need to be defrosted
- 1 stick melted butter 8 tablespoons
- 1.5 cups shredded pepper jack cheese
- 1.5 cups shredded cheddar cheese
- 1.5 cups cooked crispy bacon, diced you can also use black forest ham or honey baked ham, diced
- 10 large eggs
- 1 1/2 cups heavy cream evaporated milk can be used instead
- 1 tablespoon hot sauce I use Louisana or Texas Pete
- 1 teaspoon seasoned salt
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon dry mustard powder optional
Instructions
- Preheat the oven to 400°F. Empty the frozen hashbrowns into a greased 9x13 casserole dish and spread in an even layer. Pour over melted butter and bake for 30 minutes.
- While the hashbrowns are baking, mix together the egg mixture in a large bowl: eggs, heavy cream, salt, pepper, mustard powder, onion powder and hot sauce. Whisk well until smooth.
- Remove the casserole from the oven and reduce the heat to 350°F. Add both cheeses and diced bacon, then stir together with the hashbrowns to incorporate. Pour the egg mixture evenly over the hashbrowns and ensure everything is covered.
- Place the hashbrown casserole in the oven at 350°F for 35-40 minutes, or until the casserole is cooked through and no longer jiggly in the center.
Notes
Overnight Make-Ahead Instructions:
- Dump frozen shredded hashbrowns into a greased 9x13 baking dish. Pour over melted butter
- Bake buttered hashbrowns at 400°F until they start to crisp up.
- Layer cheeses and bacon on top of the par-cooked hashbrowns and mix well to incorporate.
- Cover tightly and refrigerate overnight.
- Whisk eggs in a large bowl and add cream, all the seasonings and hot sauce.
- Cover the egg mixture tightly and refrigerate overnight.
- The next day - preheat oven to 350°F.
- Whisk egg mixture once more in case they settled overnight. Pour evenly over the potatoes.
- Pop it in the oven! Bake for 25-30 minutes or until the center is cooked through and no longer giggly.