Servings: 8 servings
Calories: 420kcal
Cost: 18$
Equipment
- 🍳 Large skillet
- 🥣 Mixing bowls
- 🥘 9x13 deep-dish baking pan
- 🔪 Sharp knife
- 🥄 Measuring cups/spoons
Ingredients
- For the Base:
- 🥔 2 pounds frozen hash browns thawed
- 🧈 1/2 cup unsalted butter melted
- 🧂 1 teaspoon garlic powder
- 🧂 1 teaspoon onion powder
- 🧂 Salt and pepper to taste
- For the Filling:
- 🥓 1 pound bacon cooked and crumbled
- 🧀 2 cups sharp cheddar cheese shredded
- 🧀 1 cup Monterey Jack cheese shredded
- 🥚 4 large eggs
- 🥛 1 cup milk
- 🥛 1/2 cup sour cream
- 🌿 2 tablespoons fresh chives chopped
- For Topping:
- 🧀 1 cup cheddar cheese shredded
- 🌿 2 tablespoons fresh parsley chopped (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 baking pan.
- 🥔 In a large mixing bowl, combine hash browns, melted butter, garlic powder, onion powder, salt, and pepper. Press evenly into the greased pan to form a crust.
- Bake the crust for 15 minutes until slightly golden.
- 🥣 In a bowl, whisk eggs, milk, and sour cream. Stir in bacon, cheddar cheese, Monterey Jack cheese, and chives.
- Pour the filling mixture over the baked hash brown crust.
- 🧀 Sprinkle the remaining cheddar cheese on top.
- Bake uncovered for 30 minutes until the center is set and the top is golden and bubbly.
- Rest the casserole for 10 minutes before serving. Garnish with parsley if desired.
Notes
🌟 Use thawed hash browns to avoid excess moisture.
🌟 Shred cheese fresh for the best flavor and texture.
🌟 Let the casserole rest to firm up before slicing. Storage Tips:
❄️ Refrigerate: Store leftovers in an airtight container for 3-4 days.
✅ Freeze: Freeze baked casserole up to 3 months. Reheat in the oven at 350°F.
🔥 Reheat: Cover with foil and bake at 350°F until warmed through. Pro Tips:
🔑 Use thick-cut bacon for extra flavor.
🔑 Substitute turkey bacon for a lighter option.
🔑 Add jalapeños for a spicy kick.
🔑 For a vegetarian version, skip the bacon and add sautéed mushrooms or spinach. Variations:
🥩 Substitute sausage for bacon.
🥦 Add broccoli or diced bell peppers for extra veggies.
🧀 Experiment with cheeses like Gruyere or Swiss.
🌶️ Spice it up with red chili flakes or diced jalapeños. Common Questions:
❓ Can I make it ahead? Yes! Assemble, refrigerate, and bake when ready.
❓ Can I use fresh potatoes? Yes, grate and squeeze out excess moisture.
❓ Too dry? Add a splash of milk before reheating. Perfect For:
👨👩👧👦 Family breakfast
🎉 Potlucks
🍳 Brunch gatherings
👥 Meal prep Serving Suggestions:
🥗 Fresh fruit salad
🥖 Buttered toast
☕ Hot coffee or tea
🌿 Extra fresh herbs
🌟 Shred cheese fresh for the best flavor and texture.
🌟 Let the casserole rest to firm up before slicing. Storage Tips:
❄️ Refrigerate: Store leftovers in an airtight container for 3-4 days.
✅ Freeze: Freeze baked casserole up to 3 months. Reheat in the oven at 350°F.
🔥 Reheat: Cover with foil and bake at 350°F until warmed through. Pro Tips:
🔑 Use thick-cut bacon for extra flavor.
🔑 Substitute turkey bacon for a lighter option.
🔑 Add jalapeños for a spicy kick.
🔑 For a vegetarian version, skip the bacon and add sautéed mushrooms or spinach. Variations:
🥩 Substitute sausage for bacon.
🥦 Add broccoli or diced bell peppers for extra veggies.
🧀 Experiment with cheeses like Gruyere or Swiss.
🌶️ Spice it up with red chili flakes or diced jalapeños. Common Questions:
❓ Can I make it ahead? Yes! Assemble, refrigerate, and bake when ready.
❓ Can I use fresh potatoes? Yes, grate and squeeze out excess moisture.
❓ Too dry? Add a splash of milk before reheating. Perfect For:
👨👩👧👦 Family breakfast
🎉 Potlucks
🍳 Brunch gatherings
👥 Meal prep Serving Suggestions:
🥗 Fresh fruit salad
🥖 Buttered toast
☕ Hot coffee or tea
🌿 Extra fresh herbs
Nutrition
Calories: 420kcal | Carbohydrates: 23g | Protein: 18g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 720mg | Fiber: 2g
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