With the holidays approaching, I’ve been trying out new breakfast casseroles that will feed a crowd. Cheesy Layered Breakfast Hashbrown Casserole is a delicious brunch option for a small crowd. A layered dish it comes together quickly and bakes in the oven while you finish preparing the rest of your brunch. Serve with a fresh fruit salad and a side of toast, biscuits or muffins and your meal is complete.
Hearty and satisfying, Cheesy Layered Breakfast Hashbrown Casserole is chock full of frozen hashbrowns covered in cheese and crowned with thick, salty bacon bits. Serve with salsa and sour cream on the side, sprinkle with fresh sliced green onions and not only is this casserole delicious, but it’s pretty too!
See my cute spoon? This one says, “Let’s Salsa”!
This one is actually a sugar spoon and it says “The Sweet Life” – I couldn’t resist it since one of the categories on my blog is “Sweet Life” {grin}!
Back to the casserole…
It easily makes 12 main dish servings, but as a side dish, it will serve more. If you are in a hurry, prepare the bacon and onion/pepper mixture the day before and store them in the refrigerator. The morning of your breakfast or brunch, just beat the eggs, layer the casserole and pop it in the oven.
Want to make Cheesy Layered Breakfast Hashbrown Casserole for your family, but the serving size is a bit much? You can do one of two things:
- cut the recipe in half and make it in an 8-inch x 8-inch baking pan, or
- make the entire recipe and save the leftovers in the refrigerator for another day. It reheats nicely in either the oven or the microwave.
Here’s the recipe:
Cheesy Layered Breakfast Hashbrown Casserole
Loaded with frozen hashbrown potatoes covered in cheese and bacon, this easy casserole is satisfying and delicious.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hour 15 mins
- Yield: 12 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 8 slices thick-sliced bacon, cooked and cut into bits
- 1/2 yellow onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- Non-stick cooking spray
- 1 – 30 ounce package frozen shredded hashbrown potatoes
- 2 cups shredded cheddar cheese
- 12 eggs
- 2 1/2 cup milk
- 1 teaspoon salt (more to taste at the table)
- 1/2 teaspoon pepper (more to taste at the table)
- Salsa (for garnish)
- Sour cream (for garnish)
- Sliced green onions (for garnish)
Instructions
- Preheat oven to 350 degrees F.
- Saute onion and peppers in a non-stick skillet until onions are translucent and peppers are tender.
- Spray a 9-inch x 12-inch baking pan with non-stick cooking spray.
- Add frozen shredded hashbrown potatoes to baking pan.
- Sprinkle evenly with cheddar cheese, followed by onions and peppers and crisp bacon bits.
- In a mixing bowl, beat eggs until frothy.
- Add milk, salt and pepper and stir to combine.
- Pour egg mixture over hashbrown mixture.
- Place in pre-heated oven and bake 55 to 65 minutes until casserole is set in the middle.
- Remove from oven and let stand 5 minutes before slicing and serving.
- Garnish with salsa, sour cream and green onions.
Tootles,
Related Posts:
(other breakfast recipes)
- Brown Sugar Bacon
- Cheesy Mexican Omelet
- Coffee Banana Protein Smoothie
- Denver Quiche
- Easter Egg Pancakes
- French Toast with Maple Pecan Clusters Crunch
- Garden Vegetable Breakfast Burritos
- Goldenrod Eggs
- Hawaiian Honeymoon Waffles
- Heart in the Hole
- Irish Rainbow Country Potatoes
- Leprechaun Bagels
- Pancetta, Potato and Broccoli Frittata
- Sweetheart Maple and Sage Sausage Patties
- The Casa Bella Swedish Pancake Factory
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