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

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

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.