Loaded Hash Brown Casserole
Loaded Hash Brown Casserole combines crispy bacon, cheese, and hash browns for a delicious brunch treat everyone will love!
Ingredients
- 1/2 cup diced sweet onion from 1 small onion
- 8 slices of thick-cut bacon
- 32 oz. frozen hash browns thawed
- 10 oz. shredded sharp Cheddar cheese about 2 1/2 cups, divided
- 6 large eggs
- 1 cup whole milk
- 1 8 oz. container sour cream
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon black pepper divided
- Halved cherry tomatoes and chopped green onions for garnish
Instructions
Cook the bacon:
- Preheat the oven to 350°F. In a skillet over medium heat, cook the bacon until crispy. Set it aside on a paper towel-lined plate. Keep 1 tablespoon of the bacon grease in the skillet.
Cook the onion:
- In the same skillet, sauté the diced onion until soft and translucent, about 5 minutes. Remove the skillet from the heat.
Crumble the bacon:
- Crumble 5 slices of the cooked bacon into small pieces.
Mix the hash brown base:
- Combine the crumbled bacon, thawed hash browns, 2 cups of shredded cheese, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the sautéed onion in the skillet. Stir everything together and transfer the mixture into a greased 13- x 9-inch baking dish.
Prepare the egg mixture:
- In a large bowl, whisk together the eggs, sour cream, milk, and the remaining salt and pepper. Gently pour this mixture over the hash brown blend in the baking dish.
Bake the casserole:
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese evenly over the top. Continue baking, uncovered, for another 10 to 15 minutes until the cheese is fully melted and the casserole is bubbly. Let the dish sit for 10 minutes after removing it from the oven.
Add the toppings:
- Crumble the remaining 3 slices of bacon and scatter them over the casserole. Garnish with halved cherry tomatoes and chopped green onions. Enjoy!