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hi, friends!
One of our favorite things to do on weekends is go to brunch. Now, the pandemic has limited what we can do so we’ve been making a nice breakfast meal at lease once a weekend. My favorite is this hashbrown breakfast casserole! It is delicious, and I can easily eat half of it in one meal- it’s that good!
The recipe will be below, but I wanted to share a couple tips:
- This recipe requires letting it rest- I recommend compiling it at night and let it sit overnight in the fridge!
- You can omit the bacon and replace it with sausage if you like- I just cut up those frozen fully cooked sausage patties when I want to add sausage. Sometimes I will do bacon AND sausage!
- Can definitely save in the fridge for a day or so after, you could probably also freeze it (I just haven’t tried it).
- It’s easily halved- I usually make a half batch when it is just M and I.
Cheesy Breakfast Casserole
Ingredients
- 6 slices bacon chopped
- 1 small onion chopped
- 1 30 oz. bag hash browns thawed
- 8 large eggs
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp black pepper
- 1 cup cheddar cheese shredded
Instructions
- In a small skillet, cook the bacon on medium for 8-10 minutes until the fat has rendered from the bacon but is not fully cooked.
- Add onions and cook for 4-6 minutes until translucent. Remove mixture from heat and let cool.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder and half of the bacon mixture.
- Grease a baking dish and add a layer of hashbrowns on the bottom in an even layer.
- Pour egg mixture into dish. Top with cheese and the rest of the bacon mixture.
- Cover in plastic wrap and let sit for 2 hours to overnight in the fridge.
- Preheat oven to 375 degrees and bake uncovered for 30-40 minutes until eggs are cooked and edges are brown.
- Let stand 5 minutes and enjoy!
Are you going to try this? Let me know how you like it in the comments below!
xo, Sydnee