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breakfast hashbrown casserole

(1 rating)
jlowery55 avatar
Recipe by
Joyce Lowery
@jlowery55
Sterlington, LA

A very good breakfast dish.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For breakfast hashbrown casserole

  • 2 c
    frozen hashbrown potatoes
  • 1 lb
    bacon, fried crisp and crumbled
  • 1/2 tsp
    black pepper
  • 1 tsp
    lawry's seasoning salt
  • 12
    eggs
  • 1/2
    onion, chopped
  • 1 c
    sour cream
  • 1/2 tsp
    dry mustard
  • 1 can
    green chile peppers, drained
  • 3/4 c
    butter, melted
  • 1 tsp
    salt
  • 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.
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