Breakfast Hashbrown Casserole Recipe

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Breakfast Hashbrown Casserole

Joyce Lowery

By
@jlowery55

A very good breakfast dish.


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 c
frozen hashbrown potatoes
1 lb
bacon, fried crisp and crumbled
1/2 tsp
black pepper
1 tsp
lawry's seasoning salt
12
eggs
1/2
onion, chopped
1 c
sour cream
1/2 tsp
dry mustard
1 can(s)
green chile peppers, drained
3/4 c
butter, melted
1 tsp
salt
1 c
cheddar cheese, shredded

Directions Step-By-Step

1
Beat eggs, sour cream, and seasonings together.
2
Melt butter and lightly saute onions. Add chile peppers. Add thawed potatoes. Add crumbled bacon. Stir to mix well.
3
Remove from heat. Pour in egg mixture and lightly stir to blend ingredients. Pour into two quart casserole dish that has been sprayed with PAM.
4
Sprinkle with grated cheese. Bake at 350 degrees for 25 - 30 minutes or until knife inserted in center comes out clean.
5
This casserole can be made ahead and refrigerated overnight. It will take longer to cook if you do this.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Potatoes
Regional Style: Southwestern