This meaty hashbrown breakfast casserole is ideal for hearty appetites during weekend brunch. It comprises of smoky bacon, sausage, and ham perfect for every meat lover. Eggs, cheese, and hashbrowns round out the dish with a sprinkling of green onions to cut through the richness.
10hash brown pattiesor about 1.6 lbs shredded/cubed hash browns
1.5tablespoonsRanch seasoning mix(3 tablespoons, if the mix includes buttermilk powder)
½cupdiced green onion
9large eggs
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Instructions
Preheat oven to 375°F and grease a 9x13 casserole dish.
In a large bowl use a hand mixer or whisk to beat the eggs, sour cream or Greek yogurt, milk and ranch seasoning.
Lay the hashbrown patties in a single layer on the bottom of the pan. Sprinkle the bacon pieces, crumbled sausage, and cubed ham over the hashbrowns in an even layer.
Sprinkle half of the cheese over the meat layer. Pour the egg mixture over the previous layers making sure it spreads out evenly.
At this point you can cover the casserole dish and store it in the fridge overnight, then proceed to bake as usual in the morning.
Cover and bake for 25 minutes.
Uncover and sprinkle the remaining cheese on top. Bake for another 15 minutes, or until cheese is melted and beginning to turn golden brown in spots.
Remove from the oven. Sprinkle green onions on top and allow the hashbrown casserole to rest for 10 minutes.
Cut into even slices and serve warm.
You can store leftovers in an airtight container in the refrigerator for up to a week, or freeze for up to three months.
Notes
You can reheat leftovers in the microwave or on the stovetop in a covered pan over very low heat.
Keyword Hash Brown Breakfast Casserole
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