Hashbrown Breakfast Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy casserole with shredded potatoes, bacon, cheese, and a savory custard base, baked until hot and bubbly. This is an easy make-ahead breakfast or brunch dish that feeds a crowd. Rich, comforting, and ideal for holidays or lazy weekend mornings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 5-6 thick bacon (, chopped and cooked)
- 1-2 Tablespoons (butter, oil or bacon grease)
- 1 medium onion (, diced)
- 1 teaspoon minced garlic
- ½ cup diced green bell pepper
- 3 green onions (, chopped)
- ½ cup diced red bell pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken stock
- Salt and pepper to taste
- Creole seasoning
- 1 1/2 cups shredded cheddar cheese (, divided)
- 1 cup sour cream ((I used light sour cream))
- 30 ounce frozen shredded hashbrown potatoes (, thawed)
At a glance
PER SERVING · TIME 62M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 40m
- Sodium
- 645mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 358mg
- Calcium
- 196mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 645MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.