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Shredded Hash Brown Breakfast Casserole

Shredded Hash Brown Breakfast Casserole Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb bacon, cut into small pieces
  • 1 medium yellow onion, diced
  • 20 oz frozen shredded hash browns, thawed and squeezed dry
  • 8 large eggs
  • 1 cup whole milk
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar
  • 1 tsp kosher salt
  • Ground black pepper
  • 3 green onions, sliced thin
  • Cooking spray or butter for the dish

Method
 

  1. Cook bacon in a skillet over medium heat until crisp, about 8 to 10 minutes. Remove all but 2 tbsp fat, add onion, and cook until soft and golden, about 5 minutes. Let cool slightly.
  2. Whisk together eggs, milk, sour cream, salt, and pepper until smooth.
  3. Grease a 9x13-inch baking dish. Spread hash browns in the bottom, top with bacon-onion mixture and 1½ cups cheddar. Pour egg mixture over everything, then scatter remaining ½ cup cheddar on top.
  4. Bake at 350°F (175°C) on the middle rack for 50 to 55 minutes, until the edges are puffed and the center is set with only a slight jiggle.
  5. Let rest 10 minutes, scatter green onions on top, slice into squares, and serve warm.

Notes

Let the casserole rest a full 10 minutes before slicing so the eggs set completely. For an overnight version, assemble the casserole, cover, and refrigerate. Set it on the counter for 30 minutes before baking as directed.