Breakfast Hashbrown Casserole Recipe

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Breakfast Hashbrown Casserole

Joyce Lowery

By
@jlowery55

A very good breakfast dish.

Rating:
★★★★★ 1 vote
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

Step-By-Step

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