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
Scale
- 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.
