Host the ultimate holiday brunch or serve a comforting weeknight dinner…with just 10 minutes of prep! This easy Bacon and Cheese Hash Brown Breakfast Casserole is the perfect make-ahead egg dish for any occasion!
Most Populer Reviews From allrecipes.com
Review1:“When I googled this recipe, I got about 20 different ones. I chose this one, and hit the jackpot! I have had 10 adult kids here for the Thanksgiving weekend. I made this AWESOME recipe, and the made me make it the next morning also. Don’t look anywhere else, this is the one!!!! For some reason, the rating stars below won’t take my ratio, but it’s definitely a 5 star recipe.”
Review2:“Holy YUM!! Breakfast potatoes are my favorite! My hubby would extra love the bacon. Thank you.”
1/2 lb bacon, chopped
1 medium onion, chopped (1/2 cup)
1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry
2 cups shredded Cheddar cheese (8 oz)
1/4 cup grated Parmesan cheese
9 large eggs
1 1/4 cups milk
1 container (8 oz) sour cream
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
1/2 cup cornflake crumbs or panko bread crumbs
2 tablespoons butter or margarine, melted
1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2 In 10-inch skillet, cook bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels.
3 In large bowl, toss bacon mixture, potatoes and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard and pepper with fork or wire whisk until well blended. Pour over potato mixture.
4 Bake uncovered 35 minutes. In small bowl, toss cornflake crumbs and butter. Sprinkle over casserole. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.
Source : allrecipes.com