How To Make The Best Loaded Hash Brown Breakfast Casserole

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cooked bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham can be more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water can be used for moisture.

hash browns

🥗Healthier: cauliflower rice

💰Cheaper: frozen potato cubes

Cauliflower rice is lower in carbs, while frozen potato cubes are economical.

Grate 4 russet potatoes or use frozen hash browns.

Cook bacon on the stovetop until crispy, then chop into small pieces.

In the same skillet, cook Italian sausage for a few minutes.

Add oil to the skillet, then add chopped green and red bell peppers and onions, cooking for about a minute until soft.

Stir in the grated potatoes and cook for another minute or two.

Pour the hash brown mixture into a 9 by 13 baking dish, spreading it evenly.

In a bowl, crack 8 eggs and add 1.5 cups of whole milk and dry ranch seasoning, stirring to combine.

Add onion powder, garlic powder, paprika, salt, pepper, hot sauce, and sour cream to the egg mixture and whisk together.

Pour the egg mixture over the hash browns, ensuring it covers them evenly without too much stirring.

Sprinkle cheddar cheese on top of the mixture, followed by the chopped bacon.

Bake in the oven at 350°F for about 50 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens