Loaded hash brown breakfast casserole

Vicksburg graduate Dale Ann (Lapham) Erdman fixed this casserole last month for a group of friends. It is delicious and a nice addition to a brunch menu for the holidays.


9 oz bacon (about 12 pieces)
2 oz sausage
8 frozen hash brown patties
12 large eggs
3 c shredded cheese (cheddar or cheddar mix)
½ c milk
¼ c chopped green onion
¼ c fresh diced tomato (if desired)


Preheat oven to 350. Grease a 9 x 13 pan.

Brown the bacon and sausage. Cut sausage into small pieces and crumble bacon.

In large bowl whisk together eggs and milk. Add 2/3 of the sausage and bacon and 2 C cheese.

Arrange frozen hash brown patties in bottom of pan.

Pour egg mixture over the top. Cover and bake for 35 minutes or until eggs are set.

Remove from oven, sprinkle remaining cheese and meat on the top, return to oven (uncovered) for 10 minutes.

Remove from oven, sprinkle with chopped onions and tomatoes, and serve.

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