Hash Brown Breakfast Casserole Recipe
Hash browns, eggs, cheese, and breakfast sausage/bacon.
What a delightful combination!
If you have been readers of this blog over the years, then you know that my quest to find the perfect go-to recipes for everything is always ongoing.
I can finally call off the search for an almighty breakfast casserole recipe because we have found it!
It's crazy easy…..
….and easy is what we like around here…..
This recipe calls for a can of evaporated milk, which leads me to believe that that may have been the missing ingredient that all our previous breakfast casseroles lacked.
I make this casserole once a month because it is an awesome way to incorporate different types of vegetables and breakfast meats together. You can use bacon, sausage, turkey sausage, ham, or do a medley of chopped vegetables.
The sky is the limit with this one.
Enjoy :)
Hash Brown Breakfast Casserole
(serves 6-9)
Ingredients:
- 4 cups frozen shredded hash browns
- 1/2 cup chopped onions
- 6-8 slices of cooked, crumbled bacon (or turkey bacon or 6 cooked sausage links, chopped)
- 1 cup shredded cheddar cheese
- 1 can (12 fl. oz.) evaporated milk
- 1 large egg, beaten
- 1 and 1/2 tsp. season salt
Directions:
1. Preheat your oven to 350 degrees. Grease an 8 inch square casserole dish.
2. Layer half of the hash browns, half of the bacon/sausage, half of the onion, and half of the cheese in the dish. Repeat layers.
3. In a medium bowl, combine evaporated milk, egg, and seasoned salt. Pour over potato mixture.
4. Cover and bake for 55 to 60 minutes. Uncover and bake an additional 5 to 10 minutes.
**Libby's Notes: To save on time, assemble the casserole overnight and let it sit in the fridge. Bake as directed. If it comes out a little watery, do not worry. Just keep cooking every 5 minutes until it looks done (the casserole will start to brown). The water will eventually soak back into the casserole as it cools down.**
Recipe Source: From the blog, Nestle Kitchens. Original recipe can be found HERE.