Made some adjustments and prepped night before by mixing everything together. Used 14-oz can of evap milk and 1 cup of half/half, 1 cup canadian bacon, and 1/2 green pepper. Baked at 375 for 60-70 minutes - took a while for country style hashbrowns to get done. Everyone loved it! Will make again with different combos, but I think anything goes in this one.
Hashbrown Breakfast Casserole
Combination of ingredients is endless. Use 2 cups of any cheese, 1 1/2 cups meat or veggies. Green onions can be replaced with 1/4 c. shallots. Combinations: - swiss cheese, bacon and green onions - monterey jack cheese, broccoli, white onion - gruyere cheese, roasted red pepper, shallots - feta cheese, fresh spinach, vidalia onion
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- 6 cup(s) frozen hash browns thawed
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 1 stick butter
- 2 cup(s) mild cheddar cheese shredded
- 6 eggs beaten
- 2 cup(s) half and half
- 1 1/2 cup(s) meat or veggies
- 6 green onion tops
- 1/2 teaspoon(s) pepper or hot sauce
- Salt to taste
- Preheat oven 450. In a large bowl, combine all the ingredients for the crust. Turn into a 9x13 greased pan. Use fingers to press hash browns onto the bottom and slightly up the sides of pan to form crust.
- Bake 25 minutes.Crust should be crusty. Take out reduce temperature to 350.
- Mix filling and pour over crust. Bake 350 for 30 minutes or until lightly golden brown.
This recipe is a personal recipe added by psschmidt2 and has not been tested or endorsed by MyRecipes.
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Hashbrown Breakfast Casserole Recipe at a Glance
- COURSE: Breakfast/Brunch