Overnight Hash Brown Casserole
User Reviews
5
Overnight Hash Brown Casserole
Description
Overnight Hash Brown Casserole features a base of hash browns layered with cooked onions, green and red bell peppers, and crispy thick-cut bacon. These ingredients are seasoned with salt and black pepper and topped with shredded cheddar cheese. The mixture is covered with a smooth custard made from beaten eggs, milk, and chipotle hot sauce, which adds a subtle smoky heat. The casserole is refrigerated overnight to allow the flavors to meld and the custard to set. Baking after chilling results in a tender interior with browned edges from the bacon and cheese.
The casserole's texture balances the softness of the cooked potatoes and eggs with the crisp-tender vegetables and bacon pieces. The chipotle hot sauce introduces depth without overwhelming. It can be served as a substantial breakfast, brunch, or even a comforting side dish at other meals.
To prepare, bacon is baked until just tender crisp, and vegetables are sautéed until softened before layering. The dish should be refrigerated covered for several hours or overnight before baking. Remove from the fridge to warm slightly before baking for even cooking. Leftovers can be reheated gently to retain moisture.
Ingredients
- 1 lb Bacon thick-cut
- 1 T. butter
- 1 white onion diced
- 1 green pepper chopped
- 1 red pepper chopped
- 30 oz hash browns thawed, frozen, package
- 1 tsp . salt
- 1 tsp black pepper
- 12 egg large
- 1 1/2 c milk
- 1 T. chipotle hot sauce
- 2 c cheddar cheese shredded
Instructions
- Preheat oven to 400 Line a large rimmed sheet pan with parchment paper.
- Lay bacon on lined pan so that it's close but isn't touching.
- Bake for about 10 minutes or until tender-crisp. You don't want it to be crisp because it's going to bake longer when the casserole cooks.
- Let bacon cool on baking sheet.
- Remove to a paper towel-lined plate to absorb any extra grease.
- To make the casserole, heat butter in a large skillet.
- Add diced onion and peppers.
- Cook until onion is translucent and peppers have softened.
- Grease a deep 9x13-inch baking dish.
- Layer hashbrowns and cooked veggies.
- Season with salt and pepper.
- Crumble cooked bacon over the top of the veggies.
- Top with 1 cup cheese.
- In a large bowl, whisk together eggs, milk, and hot sauce.
- Pour over hash brown mixture.
- Top with remaining cup of cheddar cheese.
- Cover pan with aluminum foil, and place in the fridge overnight.
- In the morning, get casserole out of the fridge about 30 minutes before you want to bake it.
- Preheat oven to 400 F.
- Bake casserole, covered, for about 45 minutes.
- Uncover, and continue cooking for about 15 minutes longer, or until casserole is set and has baked through.
- I like to serve this with additional chipotle hot sauce or salsa.
Notes
- Bake the bacon until tender-crisp but not fully crispy to prevent overcooking during casserole baking.
- Sauté onions and peppers until softened to enhance their flavor and texture in the casserole.
- Refrigerate the assembled casserole overnight to allow flavors to meld and custard to firm up for easier baking.
- Bring casserole to near room temperature before baking to ensure even cooking.
- Nutrition values provided are estimates and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 374kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 209mg | 70% |
| Sodium | 655mg | 27% |
| Potassium | 455mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 27.1mg | 30% |
| Calcium | 210mg | 21% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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