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Hash Brown Potato and Egg Bake
Hash Brown Potato and Egg Bake
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Savory bacon and potatoes elevate this make-ahead egg casserole.
Ingredients:
  • 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
Instructions:
  • Preheat your oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook bacon and onion in a 10-inch skillet over medium-high heat for about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender. Drain on paper towels.
  • Combine the delicious bacon mixture, potatoes, and cheeses in a large bowl. Spoon this mixture into a baking dish. In that same bowl, whisk together the eggs, milk, sour cream, salt, mustard, and pepper until smooth. Pour this mixture over the potato mixture in the baking dish.
  • After 35 minutes of baking uncovered, mix cornflake crumbs and butter in a small bowl. Sprinkle the mixture over the casserole and bake for an additional 10 to 15 minutes, or until a knife inserted in the center comes out clean.

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