This is by far the easiest breakfast casserole recipe I’ve ever made. It combines almost all of the things I like about breakfast into one dish. If I could figure how to add pancakes in here, it would be absolutely perfect. Switch the bacon for any meat you like, just make sure it’s cooked before you add it. This casserole reheats well so it makes a great breakfast or lunch the next day
A few things to note:
1. I like Obrien potatoes in this because it already has onions and peppers in it. Feel free to use regular hashbrowns if you like but make sure they’re thawed. Be sure to season them so they won’t be bland.
2. Poke the middle of casserole with a toothpick to make sure it’s done. If the toothpick comes out clean, it’s ready to serve.
3. If you want to expand the number of servings, 1 egg usually equals 1 serving. 6 eggs = 6 servings. 10 eggs = 10 servings etc. Adjust your cooking time accordingly.
4. Change the type of cheese to whatever you like. Smoked gouda or gruyere work well too.
Hash Brown Breakfast Casserole with Bacon
6 eggs, well beaten
6 pieces cooked thick sliced bacon
¼ cup milk
1 ½ cup frozen Obrien potatoes, thawed
1/3 cup shredded extra sharp cheddar
¼ teaspon dried mustard
Salt and pepper
Preheat oven to 350 degrees.
Grease baking dish and spread potatoes long the bottom of a 11 x 7 baking dish. Sprinkle with salt and pepper.
Crumble bacon and spread over potatoes.
Add mustard to eggs and pour over potatoes. Spinkle with cheese.
Cover dish with foil and bake for 35 minutes.
Remove foil and bake for another 10 minutes.
Remove from oven and serve.