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Hash brown breakfast casserole

Hash Brown Breakfast Casserole with Bacon

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 pound bacon cooked and crumbled
  • 1 bag 30 oz frozen shredded hash browns, thawed
  • 3 cups shredded cheddar cheese divided
  • 1 cup sour cream
  • 1 can 10.5 oz cream of chicken soup
  • ½ cup butter melted
  • 10 large eggs
  • ½ cup whole milk
  • 1 small onion finely diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Method
 

  1. Spray a 9x13-inch dish.
  2. Mix hash browns, 2 cups cheese, sour cream, soup, butter, and onion in a large bowl.
  3. Spread evenly in dish; top with bacon.
  4. Whisk eggs, milk, salt, pepper, and garlic powder in a medium bowl.
  5. Pour evenly over potatoes; top with remaining 1 cup cheese.
  6. Cover with foil; refrigerate at least 2 hours or overnight.
  7. Heat oven to 350°F; bake covered 40 minutes, then uncovered 15 minutes until golden and bubbly.
  8. Rest 10 minutes before cutting.
  9. To freeze after step 5, cover tightly with plastic and foil; freeze up to 3 months. Thaw completely refrigerated (24 hours), then bake as directed in step 7.