![]() ![]() You can prepare this dish the night before, cover and refrigerate. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Garnish with green onions, slice and serve. Uncover and bake for an additional 5-10 minutes, or until the casserole is fully cooked through. Repeat the layers with the remaining vegetables, bacon and cheese.Ĭover the baking pan with foil and bake for 40-45 minutes. Top with half of the sauteed vegetables, followed by half the bacon, and then a layer of half of the shredded cheese. Melt the butter in a large skillet and saute the chiles and onions until browned, almost blackened. Pour the egg mixture over the hashbrowns. Bake 40 to 45 minutes or the eggs are cooked through and set. Pour the mixture into the prepared baking dish. Stir in the cheese, frozen hash brown, the bacon and vegetables mixture. Add the remaining teaspoon of salt, and black pepper. In a large bowl, whisk together the eggs, seasonings and cream until well blended. In a separate bowl, beat the eggs thoroughly and whisk in the milk. Spread the hashbrowns evenly into the bottom of your baking pan. Saute the veggies until soft and onions are translucent. Set aside on a paper towel to drain grease and add the onions and bell peppers to the hot skillet. Grease a 9×13 baking pan with cooking spray.Īdd bacon to a large skillet over medium high heat and cook until crispy and cooked through. #BACON HASH BROWN CASSEROLE HOW TO#Easy Bacon Hashbrown Breakfast Casserole Recipe shows how to make a breakfast casserole with bacon, ham, sausage or steak, make ahead or not.ġ 30oz package hash browns (thawed if frozen) ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |