Tuesday, January 3, 2017

Cheesy Hash Brown Breakfast Casserole | McCormick




8 frozen hash brown patties
6 eggs
2 cups milk
1 cup sour cream
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Mustard, Ground
1/4 teaspoon McCormick® Black Pepper, Ground
6 slices bacon, crisply cooked and crumbled
2 cups (8 ounces) shredded Cheddar cheese, divided
3 green onions, thinly sliced


Preheat oven to 450°F. 
Spray a 13x9-inch baking dish sprayed with no stick cooking spray.
Put the hash brown patties in single layer in the prepared pan.
Bake 10 minutes, flip over and bake for an additional 10 minutes. 
Remove from oven. Allow to stand 5 minutes. 
Reduce oven temperature to 350°F.
In a large bowl with wire whisk, Beat the eggs. Add milk, sour cream, garlic powder, mustard and pepper; mix well. 
Stir in bacon, 1 1/2 cups of the cheese and onions. Pour over hash brown patties. Sprinkle with remaining 1/2 cup cheese.
Bake 40 to 50 minutes or until center is set and edges are golden brown.

Attribution: Image & recipe courtesy of www.mccormick.com . I tore the recipe out the Good Housekeeping April  2014 issue, page 163

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