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Advent Calendar Cookbook—Day 15: Cheesy Overnight Hash Brown and Egg Casserole


Advent Calendar Cookbook—Day 15: Cheesy Overnight Hash Brown and Egg Casserole

Recipe submitted by Meg Schwoerer-Leister, Access & Collections Coordinator 

Image courtesy of The Food Charlatan.

Instructions:

In a 9×13 pan (greased):

  • 1 (30 oz.) package frozen shredded hash browns.
  • ½ cup (1 stick) butter, melted.
  • Salt and pepper to taste.

Bake at 400 degrees for 25-30 minutes (potatoes should be lightly browned and tender). Let cool.

Add:

  • 1-½ cup shredded Monterey Jack cheese.
  • 1-½ cup shredded Cheddar cheese.
  • 1-½ cup bacon (cooked and broken into pieces) – can substitute ham cubes or sausage crumbles.
  • Layer evenly over cooled potatoes (gently toss to mix cheeses and bacon).
  • Cover with foil and refrigerate overnight.

Whisk these ingredients in a bowl, cover and refrigerate overnight:

  • 8 large eggs.
  • 1-1/3 cup light cream.
  • 1 teaspoon seasoned salt.
  • ¼ teaspoon salt.
  • ½ teaspoon pepper.
  • ¼ teaspoon dry mustard powder (optional).
  • ¼ teaspoon onion powder (optional).

The next day, whisk egg mixture again and pour evenly over the potatoes, cheese, and bacon. It will soak in. Bake at 350 degrees for 45-55 minutes–edges will start to brown, but make sure that center is not wobbly. If it is, cover pan with foil and cook for a few more minutes until center is firm.


 


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  1. Comment by Luisa Cywinski — December 12, 2022 @ 11:43 AM

    Perfect for Christmas morning!

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Last Modified: December 11, 2022