Best Loaded Breakfast Hashbrowns | How to make breakfast casserole | Family Breakfast / Good Eats

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while still providing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

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

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

hot sauce

🥗Healthier: salsa

💰Cheaper: ketchup

Salsa adds flavor with fewer calories, while ketchup is often cheaper.

Chop up 1/2 cup fresh parsley, 2 green onions, and 1/4 bell pepper into small cubes.

Melt 2 tablespoons of butter in a large skillet.

Add the chopped vegetables to the skillet and sauté until softened.

Add 20 ounces of shredded hashbrowns to the skillet, spreading them evenly.

Season the hashbrowns with salt, black pepper, garlic powder, and cayenne pepper (optional).

Cook the hashbrowns until they are golden brown, adjusting the cooking time based on preference.

Transfer the cooked hashbrowns to a 9x12 Pyrex dish, flattening them out.

Crumble 1/2 cup of cooked bacon over the hashbrowns.

In a bowl, whisk together 12 eggs, salt, and black pepper.

Add 1.5 cups of half and half to the egg mixture and whisk until combined.

Stir in 1 cup of Kobe Jack cheese and 1 cup of sharp cheddar cheese into the egg mixture.

Pour the egg and cheese mixture evenly over the hashbrown and bacon layer in the Pyrex dish.

Use a rubber spatula to spread the mixture evenly.

Bake the casserole in the oven at 350°F for 90 minutes.

Let the casserole sit for 10 minutes before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens