Breakfast Hashbrown Casserole

Breakfast Hashbrown Casserole Recipe

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Joyce Lowery

By
@jlowery55

A very good breakfast dish.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

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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

How to Make Breakfast Hashbrown Casserole

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.

Printable Recipe Card

About Breakfast Hashbrown Casserole

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




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