Every weekend I like to wake up to a completed breakfast casserole dish. Something that was prepared the night before and just waiting to be popped into the hot oven. It can be loaded with vegetables, eggs, crusts, bacon, sausage, ham and of course cheese. This Hash Brown Breakfast Casserole has become one of our favorites and I just recently remade it and decided to make some alterations to the original recipe.
The old recipe didn’t include eggs and right before we popped into the oven my husband and I decided to add some more moisture to the dish. As you can tell the eggs won because they are now added to this old recipe. In fact we enjoyed it so much that I went back to the store the following day to buy the ingredients to make it again during the week. Well, that is if I find the time between two kids and a baby.
I’m sharing this recipe with you right before the holidays because it’s the perfect time to have a complete meal ready so that you have more time to spend with family. In fact this just might be made again on Christmas day so that after the presents get ripped open and the kids are busy playing with the new toys we will have something to eat.
If you enjoy other breakfast casseroles like I do then check out these others from A Zesty Bite!
ENJOY ~ Meagan
Heat large non-stick skillet on medium heat and add butter. When butter is almost melted add in the onions and saute for 5 minutes. Add in the hash browns and cover the skillet and cook for 7 minutes. Flip the hashbrowns over and cook for an additional 7 minutes covered.
Preheat the oven to 375 degrees F. Add the hash brown mixture to a very large mixing bowl. Stir in 1 cup of cheese, bacon, mushroom soup, pepper, salt, parsley flakes and rotel tomatoes. Mix everything really well and pour into a large greased casserole dish.
In a small bowl whisk together the eggs and milk. Pour it over the hash brown mixture.
Bake in the oven for 20 minutes and then top it off with the rest of the cheese. Place back in the oven for an additional 5 minutes.