Cracked Out Hash Brown Breakfast Casserole
This Cracked Out Hash Brown Breakfast Casserole is loaded with cheesy goodness, crispy bacon, and creamy ranch flavors, making it an irresistible breakfast or brunch dish. It’s quick to assemble, crowd-friendly, and sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 bag (32 oz or 900 g) frozen hash browns, thawed
- 1 lb (450 g) bacon, cooked and crumbled
- 2 cups (200 g) shredded cheddar cheese
- 1 cup (240 ml) sour cream
- 1 can (10.5 oz or 300 ml) condensed cream of chicken soup
- 1 packet (1 oz) ranch seasoning mix
- 4 large eggs
- 1/2 cup (120 ml) whole milk
- 1/4 cup (30 g) chopped green onions (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Mix the Ingredients:
- In a large bowl, combine the thawed hash browns, crumbled bacon (reserve some for garnish), shredded cheese, sour cream, cream of chicken soup, and ranch seasoning. Stir until well mixed.
- Prepare the Egg Mixture:
- In a separate bowl, whisk together the eggs and milk. Pour the egg mixture over the hash brown mixture and stir to combine.
- Assemble the Casserole:
- Spread the mixture evenly into the prepared baking dish.
- Bake:
- Bake uncovered for 40-45 minutes, or until the casserole is set and the top is golden brown.
- Garnish and Serve:
- Remove from the oven and let cool for 5 minutes. Garnish with the reserved bacon and chopped green onions, if desired. Serve warm.
Notes
- Substitute bacon with cooked sausage or diced ham for variation.
- For a vegetarian option, omit the meat and use cream of mushroom soup instead of cream of chicken soup.
- Leftovers can be stored in the fridge for up to 4 days and reheated in the oven or microwave.
Find it online: https://ukfinda.com/cracked-out-hash-brown-breakfast-casserole/