This is a very “Potato-y” dish. I like to make it ahead of time, cut into small servings (it freezes well), and have it on hand to go with my oatmeal in the morning. I am a big fan of salty/sweet combos – especially for breakfast!
Hashbrown Breakfast Casserole
Servings: 10
Ingredients
- 1 30 oz bag Shredded Hashbrowns (Frozen)
- 16 oz Shredded Cheddar Cheese
- 12 Eggs
- 12 pieces Bacon (fully cooked)
- 2 Tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
- Preheat oven to 375 °F
- Add frozen hashbrowns to a greased 9x13 pan.
- Divide 2 Tbsp Butter evenly (into about 8 smaller pieces) and place all over the Hashbrowns.
- Bake hashbrowns for 30 minutes at 375 °F
- While hashbrowns are baking: Put the eggs in a large mixing bowl, cook and crumble the bacon (add to bowl) and add shredded cheese to bowl.
- In a small bowl - mix garlic powder, onion powder, salt, and pepper.
- After the hashbrowns have cooked for 30 minutes, use a fork to separate them a little bit (like a little "stir" while they are still in the pan).
- Sprinkle the garlic, onion, salt, and pepper evenly over the hashbrowns. (again, give it a little "stir" with the fork)
- Pour the egg, bacon, and cheese mixture evenly over the hashbrowns. (and again - a slight "stir" with the fork).
- Bake for 30 more minutes at 375 °F