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- Joined Sep 12, 2009
Hash Brown & Egg Casserole
Found this on the Internet, and only made a couple of very slight changes.
This has Sausage, Bacon, and Cheese, so it has to be Good!!!
Ingredients “We Used”:
1 (2 pound pack) of frozen Hash Brown Taters—Thawed.
1 Pound Pork Sausage.
8 oz of Bacon pieces.
5 Large Eggs.
1/2 Cup of Milk.
1/2 tsp of Onion Powder.
1/8 tsp of Garlic Powder.
Salt & Black Pepper to taste. (We skipped the Salt)
12 oz of Shredded Cheddar Cheese.
Preheat oven to 350 F. Grease a 2 quart Baking Dish. Spread the Hash Browns in the bottom of Baking Dish.
Heat a Frying pan over medium heat, and cook the Sausage & Bacon until the Sausage is crumbly, evenly browned, and no longer pink—Drain.
Meanwhile whisk together the Eggs, Milk, Onion Powder, Garlic Powder, Salt, & Pepper, and pour over the Taters.
Layer with Half the Cheddar Cheese, the Sausage & Bacon Mixture, and the remaining Cheddar Cheese.
Cover with Aluminum Foil.
Bake in Preheated 350° oven for 1 hour. Remove Foil Cover, return casserole to oven, and Bake until a knife inserted into the center comes out clean (about 10 minutes). Let stand 5 minutes before serving.
The rest is explained in my Pics below, and you’ll notice after a couple helpings, I thought it got a bit Dry, so I added a good dose of “Frank’s Hot Sauce” to moisten it up a little.
Thanks for Stopping By,
Cut up & Cook Bacon, and cut up Sausage:
Bacon, Sausage, and Hash Browns ready:
Spread Hash Browns in bottom of Baking Dish:
Whisk together the Eggs, Milk, Onion Powder, Garlic Powder, Salt, & Pepper:
Pour Mixture over Hash Browns:
Layer half of the Cheese next:
Layer the Sausage & Bacon Next:
Spread Sausage & Bacon:
Top with the rest of the Shredded Cheese:
Cover with Aluminum Foil, and Bake @ 350° for 1 hour:
Remove Foil, and Bake until a knife inserted into the center comes out clean (about 10 minutes). Let stand 5 minutes before serving.
Bear's First Helping:
Chopped into pieces & add CBP:
Leftover after first Night's Supper:
Last piece was a Bit Dry, so I added some Frank's to mine: