Overnight Hash Browns Breakfast Casserole Food

OVERNIGHT HASH BROWN CASSEROLE

Overnight Hash Brown Casserole image

Overnight Hash Brown Casserole recipe is a bacon, egg, hash brown casserole that you can prep ahead the night before!

Provided by Kate @ I Heart Eating

Time 9h50m

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : ServingSize 1 g, Calories 374 kcal, Carbohydrate 17 g, Protein 17 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 209 mg, Sodium 655 mg, Fiber 1 g, Sugar 2 g

VICTORIAN HOUSE BREAKFAST HASH BROWNS CASSEROLE

Victorian House Breakfast Hash Browns Casserole image

This casserole is served at the Victorian House Bed & Breakfast in Smiths Grove near where I went to college. One of my professors and her husband were friends of the owners and passed this recipe on to us when she made it in class. It was delicious.

Provided by Redneck Epicurean

Categories Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons oil
2 lbs frozen hash brown potatoes
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cups cubed ham
10 eggs, beaten
salt & pepper, to taste
1 1/2 cups cheddar cheese, shredded

Steps:

Heat oil in large skillet.
Add hash browns, onion, and bell peppers.
Cook until potatoes begin to brown.
Spray 9" x 13" baking dish with Pam.
Spread potato mixture in pan.
Top with ham.
Pour beaten eggs over all and season to taste with salt and pepper.
Gently stir to coat all ingredients with eggs.
Sprinkle with cheese.
Refrigerate overnight.
Bake uncovered at 375 degrees for 35 minutes.

Nutrition Facts : Calories 325.9, Fat 18.9, SaturatedFat 7.3, Cholesterol 254.8, Sodium 246.8, Carbohydrate 23.7, Fiber 2.4, Sugar 1.9, Protein 15.9