If smothered and covered came in breakfast casserole form.
Bacon and Cheddar cheese form the backbone of flavor in this hash brown casserole.
Add some hot sauce, too.
Credit:Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Missie Neville Crawford
The little bit of milk and sour cream in this recipe helps make this hash brown casserole luxurious.
It also stops the hash browns from drying out in the oven.
They’ll need to be thawed, so pop them in the fridge before you go to bed.
They’ll be ready for the recipe when you wake up.
Feeding a crowd of just three or four?
This recipe is easy to cut in half.
Spoon into an 8- x 8-inch baking dish instead of the larger 13- x 9-inch dish.
frozen hash browns, thawed
10oz.
sharp Cheddar cheese, shredded (about 2 1/2 cups), divided
1 1/2tsp.
kosher salt, divided
1/2tsp.
black pepper, divided
6large eggs
1(8-oz.)
Reserve 1 tablespoon bacon drippings in skillet.
Crumble bacon:
Crumble 5 slices of the cooked bacon.
Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.
Carefully pour egg mixture over hash brown mixture.
Bake casserole:
Cover with aluminum foil, and bake in preheated oven 40 minutes.
Remove aluminum foil, and sprinkle evenly with remaining 1/2 cup cheese.
Remove from oven, and let stand 10 minutes.
Add toppings:
Crumble remaining 3 slices of bacon, and sprinkle over top of casserole.
Garnish with halved tomatoes and chopped scallions.
