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Hashbrown Egg Casserole

Submitted by: cindyp on June 6, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Hashbrown Egg Casserole

A very adaptable recipe to what you like for seasonings, meats, and cheeses. This was based on a recipe I took from a magazine many years ago and have changed up to what we like.

This can be made up the night before and kept in the refrigerator. Put in cold oven, then turn oven on to bake for approximately an hour.

Difficulty: Easy

Servings: 4

Prep Time: 20 min   Cook Time: 45 min  


1 (16 oz) bag hash-browns OR about 2 1/2 cups shredded potatoes
1 pound bacon or sausage, cooked and crumbled
2 cups shredded cheese, your choice
1 tsp thyme, basil, rosemary or tarragon (use one or all – what you like and what you have)
1/4 tsp cayenne pepper
4 eggs
1 c cream (milk can be used, but the cream will give you a lighter, fluffier egg)


Grease or butter a 2 quart casserole dish.

In a bowl, combine potatoes, bacon or sausage, 1 cup of the cheese and seasonings. Pour into casserole dish.

In a bowl, whisk together the eggs and cream. Pour over mixture in dish. Sprinkle top with remaining cheese.

Bake at 350F for about 45 min or until eggs are done.

Categories: Casserole, Egg Dishes


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