My high school daughters went to the Bountiful temple early one morning this week, so I decided to make them a hash brown breakfast casserole. Don’t misunderstand and think I bake like this all the time. But when teenage girls wake up early on a school day to go to the temple, they deserve some special treatment. I adapted this recipe from one found at a Taste of Home. They seemed to enjoy it with their friend, Janice, and even my 6 year-old ate some too. The onions were a little overpowering for me, so next time I will use less. It’s simple to put together, and I threw it together the night before. May be a good option to make ahead Christmas Eve, for Christmas morning.
Even though this recipe uses fresh foods, you can use powdered milk and dry onions. I haven’t tried it with powdered eggs, but it would probably work.
Hash Brown Egg Bake
Adapted from Taste of Home
Servings: 8, Prep Time: 5 min. Bake Time: 45 min.
1 package (32 oz.) frozen, cubed hash brown potatoes, thawed (I used about 28 oz.)
1 lb. of cooked sausages, cut in cubes, or bacon, crumbled
1 cup shredded cheese (divided in half)
1/4 c. finely chopped onions or 1 T dehydrated onions
1/2 t. salt
1 t. Mrs. Dash
2 cups milk (could use powdered milk)
Dash of Paprika
- In a large bowl, combine the hash browns, sausages, 1/2 cup. cheese, salt and Mrs. Dash.
- Spoon into a greased 13×9 baking dish.
- In another bowl, whisk eggs and milk until smooth; pour over hash brown mixture. Sprinkle with paprika.
- Bake, uncovered, at 350 degrees for 45 – 50 minutes until a knife inserted near the center comes out clean.
- Sprinkle with remaining cheese.