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Hash Brown Potato & Egg Bake Recipe

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This recipe for Hash Brown Potato & Egg Bake is from COMATOSE COOKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. bacon, chopped
1 medium onnion, chopped (1/2 C)
1 bag (30 oz) frozen shredded hash brown potatoes, thawed & drained
2 C shredded Cheddar cheese (8 oz)
1/4 C. grated Parmesan cheese
9 large eggs
1 1/4 C. milk
1 8 oz. container sour cream
1 tsp. salt
1/4 tsp. pepper
1 tsp. ground mustard
1/2 C. cornflake crumbs
2 Tbs. butter or margarine, melted
Directions:
Directions:
Heat oven to 350º Spray 13X9 inch glass baking dish with cooking spray
.
In 10 inch skillet, coo bacon and onion over medium-high heat about 10 minutes, stirring ocasionally, until bacon is crisp and onion is tender, drain on paper towels.

In large bowl, toss bacon mixture, potatoes and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk, souir cream, salt, pepper and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture.

Bake uncovered 35 minutes.

Meanwhile in small bowl, toss cornflake crumbs and melted butter. Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 10-15 minutes longer or until knife inserted in center comes out clean.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
May be made the night before and refrigerated.

 

 

 

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