Egg Hashbrown Casserole


Make Your Own: Cracker Barrel Hashbrown Casserole

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How to Make Hash Brown and Egg Casserole |

Video taken from the channel: Allrecipes


Breakfast Casserole

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Eggs Baked in Hash Browns | Gordon Ramsay

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Hash Brown Breakfast Cups Recipe Demonstration

Video taken from the channel: Joy of Baking

Ingredients 1 package (30 ounces) frozen cubed hash brown potatoes, thawed 1 pound bacon strips, cooked and crumbled 1 cup shredded cheddar cheese, divided 1/4 to 1/2 teaspoon salt 8 large eggs. Slow Cooker Bacon, Egg & Hash Brown Casserole According to Elle avocado, salsa, green onions, shredded cheddar cheese, milk, cooking oil and 6 more Cheesy Sausage and Egg Hash Brown Casserole. To make this ham and egg casserole, you’ll also need onions, peppers, cubed ham, cheddar cheese and milk.

I cook the peppers and onions, then combine the veggies with ham and hash browns, which all goes into a casserole dish. You can use either fresh or frozen hash browns. How to Make Bacon and Egg Hashbrown Casserole Putting this casserole together is just about the easiest thing ever, because most of the work is done for you at the store. All you need for this dish is a package of bacon, a package of frozen hash browns, seasonings like salt, pepper garlic and onion powder, and paprika, eggs.

In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon. Transfer to a greased 13x9-in. baking dish. Bak.

Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers. Step 4 Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown. In large bowl, beat eggs, milk, Dijon mustard and pepper with whisk until mixed well.

Stir in hash browns, 1 cup of the cheese and the cooked sausage. Pour. How to make this Cheesy Ham Hash Brown Egg Casserole: First step is to preheat the oven to 350F. By the time you are done putting the recipe together, the oven will be ready for baking.

Hearty hashbrown breakfast casserole made with frozen hash browns, breakfast sausage, eggs and cheese. This easy casserole can be prepped overnight and is perfect for Easter and. In a large bowl, add frozen shredded hashbrown potatoes. Add chopped ham and shredded cheddar cheese.

Mix well. Then, pour into a baking dish. Add 12 eggs to a large bowl (use.

List of related literature:

Alternatively, for a casserole, spread the oil in an 8-inch square baking pan, place in a 375°F oven to heat for about 2 minutes, add the egg mixture, and bake until golden brown and firm, about 30 minutes.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

For simple creamed chicken when you are craving comfort but not a heavy meal, omit the biscuits, sprinkle 1% tablespoons of pre-grated Parmesan on top, and bake the casserole at 425°F until it is bubbling, 15 to 20 minutes.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

If you make this casserole ahead of time, heat, covered, in the oven for 30 to 40 minutes before adding the eggs and cheese.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Mix ingredients well, salt & pepper, and transfer mixture to buttered baking dish, sprinkled with bread crumbs, and bake in 350° oven 15–20 min.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Sprinkle bottom of a buttered baking dish with crumbs, cover with one-half the eggs, eggs with sauce, and sauce with meat; repeat.

“Fannie Farmer 1896 Cook Book” by Fannie Merritt Farmer
from Fannie Farmer 1896 Cook Book
by Fannie Merritt Farmer
Skyhorse, 2012

-Mix and put in a lecithin-sprayed baking dish: 1 diced RED ONION, 8-oz. sliced MUSHROOMS, 3 cups diced, cooked TURKEY, 1 cup ORGANIC Low Fat CHICKEN BROTH, ‘/, cup snipped FRESH PARSLEY, 1 cup Low Far COTTAGE CHEESE, 2 TBS LEMON JUICE, ‘/, cup grated PARMESAN CHEESE, and 2 Eggs.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Sprinkle top evenly with remaining 1/4 cup cheese and broil until it melts and frittata is golden brown, 2 to 3 minutes more.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and chicken broth until blended.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Sprinkle with the kashkaval cheese and bake for 35 to 40 minutes, until the top of the casserole has brown spots.

“Essential Turkish Cuisine” by Engin Akin, Anya Bremzen
from Essential Turkish Cuisine
by Engin Akin, Anya Bremzen
ABRAMS (Ignition), 2015

You should be able to see that the bottom half of the frittata is set but there is still a good layer of wet egg on top.

“The River Cottage Fish Book” by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
from The River Cottage Fish Book
by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
Bloomsbury, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Egg whites in the potatoes-GENIUS!!!! ����������Love shredded potatoes w/onions-my fav! Thank you for this video!!!!! This with some homemade breakfast bread���� Hearty breakfast! I would freeze these and use as needed. The large cup muffin tin-SUPER! Also would do the potato cups with homemade chilli, onions &cheese-maybe some cut up hot dogs���� Freeze’em for snacks or a meal. You are super!! Wow!

  • I’ve made these acouple oftimesand Joyof Baking,they are marvelous,follow the steps in this video make,eat,enjoy,subscribe and share,pass this on!! TY!!, for this video. Oy of Baking. #greatcontent. #tipsforcookingsuccess….!!!..

  • the cheat method is to follow the recipe up until the cheese is melted…then top with a perfect fried egg..or poached..”it’s your choice.”

  • Omg! I’ve just tried this for my brunch and it came out awesome. Instead, I used the precook hash brown and I crumble them up as a bottom layer. Instead of the onion crunch I used regular onions with the green/red peppers and my brunch, love it. Thank you so much.

  • I’ve tried a lot of recipes I learned from YouTube during this pandemic. I’m American, & I also enjoy listening to the various accents. Love listening to our friends from the north. Thanks!

  • I will be making this as soon as I get the ingredients this Saturday. Going to add some bell peppers n smoked paprika too. I know it will be delicious. Thanks

  • I wonder if hash browns could be replaced by shredded cauliflower. Trader Joe’s sells a 2-cup bag already shredded. Add a cup of parmesan cheese.

  • Loved this video and really want to try this recipe…but… Cayenne pepper. Do you need it for hash brown? Or can you still make hash Browns without the Cayenne pepper?

  • Stephanie These turned out TASTY!! Soooo glad you popped up in my browsing.
    I’ve made them healthy, and as shown, and they ALWAYS turn out very special, and so good looking,.,love making them for others, however,,, I treat myself at least once a week too, Many thanks and kind regards to you

  • Ramekins work better for me. They have more for room for veggies and egg. With ramekins you do not have to precook veggies either.

  • Made these this morning…YUM. Plus I love the versatility for the filling. My husband, neighbor and I love them. I also love the larger tins. PS our dogs gave a thumbs up…this was a special bite only for them…lol.

  • to your information, all these recipes are fucking useless, because you just name the products, and brief explanation of a cooking way. Absolutely no other context, no timings, no explanation, impossible to cook for the untrained person. Always after your videos you should watch some other video, in which a normal person explains how to actually act in the kitchen, to make the dish done. So what’s the use of these videos then?

  • Thanks for the recipe. I made it exactly the same and my husband loved it! The hash browns never seemed to soften and I cooked them 15 minutes longer and they still didn’t soften. Is that typical of store bought refrigerator hash browns? Thanks ��

  • Looks great! You could have added 1 teaspoon of baking powder to keep that “puffy” look when it comes out of the oven. It won’t effect the flavor, just makes it rise….like in cookies

  • Okay, so I have a 20 oz package of hash browns and just regular milk…………… I can scale back a bit on the ingredients but will regular milk work in this instead of evaporated milk?

  • Every single time I watch one of your tutorials, I’m famished LOL! Stephanie, this is definitely a MUST-HAVE recipe in anyone’s kitchen! Thanks, again dear!

  • I plan to make this dish for my visiting family. I have a question about the oven temperature you mention, 475 degrees. I plan to use individual 8 ounce ceramic ramekins. The problem is that I cannot find a brand of ramekin that can tolerate such a high oven temperature. Most manufacturers state that 400 degrees is the maximum the ramekin can handle. Is this cooler oven temperature a deal breaker for this recipe?

  • WOW thx soooo much for sharing, I LOVE this dish at Cracker Barrel and always wanted to know what’s in it. Much easier than I thought! Can’t wait to make it! ����������

  • eggscelent propaganda in new mexico has got me feeling some sort of way. I just moved out of my RV camper in los angelas to pursue my life long dream of becoming a pop star singing next to my favourite artist lizzy mcguire. Please help me achieve my goal by liking and commenting on this comment. I would very much sppreciate your love. Thank and goodnight. Thats all folks

  • Can you mix this up the night before and put it in the refrigerator then pop it in the oven the next morning? I’m thinking ahead to xmas day when I’ve already got way too much other stuff to do in the kitchen lol

  • The why not for frozen hash browns is that they have lots of artificial ingredients. Make your own, dry between paper towels. And only make enough for the hash brown breakfast cups recipe.

  • Thank you. Although I was confused about thawing the hashbrowns. I let it sit in the fridge for few hours but I think I needed to go longer

  • why so many dislikes what is wrong with people? this is lovely yummy dangerously hi in calories recipe but, who cares loves her personality too.

  • I have never seen small chicken bits in my CB hashbrown casserole. Do they sift it out of the soup? I usually sift the chicken chunks out when I use it in a recipe. I’m going to try this….thanks for sharing!

  • This looks really delicious but I think I would use a baking casserole dish and do exactly as you do. Then we just cut the sizes that we want. What do you think. I’m definitely gonna try this but I think it might be a problem for me though. I personally likes my egg well done. The others love it runnyyyyy

  • Given that frozen hash browns don’t exist here, is there anything in them apart from grated potato? Have they been pre-cooked? If you freeze raw grated potatoes and then thaw them, they will weep discolored water.

  • I don’t do this but my own recipe is just frying the hash browns with onions, mix in some shreded cheese & a little bit of the Cheese sauce made by Ragu & bake it at 350 for about an hour, i also put on top before baking is some fried onions! Ooh boy it tastes just as good as Cracker Barrel.

  • This video came up as a suggestion and it helped me to stretch out the little food that we had since we are going through some financial difficulties. I made some adjustments after cooking crispy maple bacon I sauteed some onions, mushrooms, yellow, red, orange and green bell peppers and then crumble all of the bacon and put it in with the finished sauteed veggies and mixed up the wet ingredients but I cooked the hashbrowns separate so they would be crispy/brown and my maple bacon breakfast casserole came out delicious!!! Me and my sons had thus breakfast for 4 days! This was perfect since food has been very limited.

  • I’ve made this with butter, cheddar cheese and 1/2 cup of sour cream, bits of ham. Those are my tweaks. I’ve made it this way many times and it comes out perfect every time.

  • Omg i tried that bacon trick by putting olive oil, salt, black pepper, sugar & butter & the bacon turned out perfectly but i added vegetables to the pan afterwards & that mixture added such a delicious flavour ������. God damn it was wonderful, the sugar caramelized the vegetables too.����

  • I made this for my family for Sunday breakfast. OMG, delicious. My husband and two sons devoured they entire thing. Pairs excellent with a spicy Bloody Mary

  • Just wanted to say hello love this recipe hope to see more great happy I clicked on your channel..and now I’m your newest subscriber

  • Oh my gosh these look so good I’ve been going to try this! Now that I have seen your video I can’t wait to do it Thank you you are a great teacher Two Thumbs Up!