Cheesy Overnight Hashbrown Breakfast Casserole

I have a zit on my chin right now, and my 2-year-old Valentine keeps poking her finger at it. “Whazzat mommy, whazzat?” It’s a pimple honey. “Oh, hippo, mommy?” No, child, but it’s about the size of one.

I don’t know what it is with my face breaking out like a 13 year old’s, maybe it’s because I’m 31 now and my body switched up the numbers on my age?? What is the deal?

In less awkward news, I am here today to introduce you to my favorite easy breakfast casserole of all time. I posted this recipe back in 2012, when my blog was still just a baby. I started with all my greatest recipes, and this is definitely one of the greats. Easy? check. Feeds a crowd? check. Tons of flavor? check. CHEESE??? Hello.

A few weeks ago I hosted middle school boys for two nights at my house.

Our church was having an event and they needed host families to house middle schoolers for the weekend. Our duties included giving them a place to sleep (which let me tell you these boys DID not sleep!), snacks, and breakfast two mornings.

Other than my house smelling like teenage boys, I enjoyed the moments these boys were with us over the weekend.

They raved over my Skinny Cinnamon Rolls and my Hash Brown Breakfast casserole–which I have to admit felt good to my ego!

First you bake up some buttered hashbrowns in a dish in the oven, until they get nice and crispy. This is essential for achieving non-soggy potatoes. Then you layer some cheese (any kind you like) and ham on top, soak the whole thing with a few creamy eggs, and pop it in the oven! I love the flavor of the baked crispy hashbrowns with the cheesy eggs and smoked ham. It is seriously the best combo! My mother-in-law Kris found a version of this recipe in a cookbook years ago (before I married into the family) and we’ve had it for Christmas breakfast ever since.

INGREDIENTS

• 1 lb . thick-cut bacon
• 1 T. butter
• 1 white onion diced
• 1 green pepper chopped
• 1 red pepper chopped
• 30 oz . package frozen hash browns thawed
• 1 tsp . salt
• 1 tsp . pepper
• 12 large eggs
• 1 1/2 c . milk
• 1 T. chipotle hot sauce
• 2 c . shredded cheddar cheese

INSTRUCTIONS

1. Preheat oven to 400 Line a large rimmed sheet pan with parchment paper.
2. Lay bacon on lined pan so that it's close but isn't touching.
3. Bake for about 10 minutes or until tender-crisp. You don't want it to be crisp because it's going to bake longer when the casserole cooks.
4. Let bacon cool on baking sheet.
5. Remove to a paper towel-lined plate to absorb any extra grease.
6. To make the casserole, heat butter in a large skillet.
7. Add diced onion and peppers.
8. Cook until onion is translucent and peppers have softened.
9. Grease a deep 9x13-inch baking dish.
10. Layer hashbrowns and cooked veggies.
11. Season with salt and pepper.
12. Crumble cooked bacon over the top of the veggies.
13. Top with 1 cup cheese.
14. In a large bowl, whisk together eggs, milk, and hot sauce.
15. Pour over hash brown mixture.
16. Top with remaining cup of cheddar cheese.
17. Cover pan with aluminum foil, and place in the fridge overnight.
18. In the morning, get casserole out of the fridge about 30 minutes before you want to bake it.
19. Preheat oven to 400 F.
20. Bake casserole, covered, for about 45 minutes.
21. Uncover, and continue cooking for about 15 minutes longer, or until casserole is set and has baked through.
22. I like to serve this with additional chipotle hot sauce or salsa.

Share this post