No Image
prep time
20 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 cups frozen hashbrown potatoes
- 1 pound bacon, fried crisp and crumbled
- 1/2 teaspoon black pepper
- 1 teaspoon lawry's seasoning salt
- 12 - eggs
- 1/2 - onion, chopped
- 1 cup sour cream
- 1/2 teaspoon dry mustard
- 1 can green chile peppers, drained
- 3/4 cup butter, melted
- 1 teaspoon salt
- 1 cup cheddar cheese, shredded
How To Make breakfast hashbrown casserole
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Step 1Beat eggs, sour cream, and seasonings together.
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Step 2Melt butter and lightly saute onions. Add chile peppers. Add thawed potatoes. Add crumbled bacon. Stir to mix well.
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Step 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.
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Step 4Sprinkle with grated cheese. Bake at 350 degrees for 25 - 30 minutes or until knife inserted in center comes out clean.
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Step 5This casserole can be made ahead and refrigerated overnight. It will take longer to cook if you do this.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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