Hashbrown Breakfast Casserole
Hashbrown Breakfast Casserole – easy make-head breakfast casserole with tender hashbrown and bacon in a creamy cheesy sauce baked until hot and bubbly. A delicious holiday or lazy days’ breakfast or brunch for the whole family!
- Prep time
- 12 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5-6 thick bacon (, chopped and cooked)
- 1-2 Tablespoons (butter, oil or bacon grease)
- 1 medium onion (, diced)
- 1 teaspoon minced garlic
- ½ cup diced green bell pepper
- 3 green onions (, chopped)
- ½ cup diced red bell pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken stock
- Salt and pepper to taste
- Creole seasoning
- 1 1/2 cups shredded cheddar cheese (, divided)
- 1 cup sour cream ((I used light sour cream))
- 30 ounce frozen shredded hashbrown potatoes (, thawed)
Instructions
- 1
Preheat oven to 350 degrees F and grease a 9x13 baking dish with cooking spray or oil. Set aside.
- 2
Heat skillet over medium heat , then add oil or butter until melted , followed by onions , garlic , bell pepper, and green onions - saute for about 2-3 minutes .Remove from skillet and set Aside
- 3
Add butter to skillet until melted , Then add flour and whisk until fully dissolved.
- 4
Slowly pour in the milk while stirring consistently followed by the chicken stock. Season with salt, freshly ground black pepper and Creole seasoning and stir.
- 5
Throw in half of the shredded cheese and stir well until fully melted. Then add the sour cream and stir for about a minute. Remove from heat.
- 6
In a large glass bowl, add thawed hashbrown, cooked bacon and saute bell pepper and onion combination. Stir well until fully combined.
- 7
Transfer the mixture into the greased baking dish and top with remaining cheese . Place in the preheated oven and bake for 40-45 minutes.
- 8
Let it stand for 10 minutes before serving.