Breakfast Hashbrown Casserole

Breakfast Hashbrown Casserole

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Joyce Lowery


A very good breakfast dish.


★★★★★ 1 vote

20 Min
30 Min


  • 2 c
    frozen hashbrown potatoes
  • 1 lb
    bacon, fried crisp and crumbled
  • 1/2 tsp
    black pepper
  • 1 tsp
    lawry's seasoning salt
  • 12
  • 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
  • 1 c
    cheddar cheese, shredded

How to Make Breakfast Hashbrown Casserole


  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.

Printable Recipe Card

About Breakfast Hashbrown Casserole

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

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