Print This Recipe Written by Chacha on May 23rd, 2012 in Bacon, Breakfast - Brunch, Casserole, Cheese, Eggs, Potatoes, Recipe, Sour Cream | No Comments


2-22.5 oz. pkg. frozen hash brown patties
10 eggs
1/2 c milk
10 to 12 slices bacon or leftover ham or browned sausage
1 1/2 c sour cream
1 can cream of mushroom soup
1 cup freshly shredded Cheddar cheese


Preheat oven to  350 degrees F. Grease a 9 x 13 casserole pan and set aside.

Cook potatoes according to package directions.

Cook bacon til crisp, crumble and set aside.

Mix together sour cream and cream of mushroom soup and set aside.

Mix the eggs and milk together. Cook over medium heat, stirring constantly, until just set up, but not dry. Remove from heat.

Cover bottom of casserole with a layer of potato squares. Top potato layer with a layer of the partially scrambled eggs. Top egg layer with a layer of bacon or meat. Add a thin layer of sour cream and soup mixture. Add a layer of shredded cheese. Repeat layers a second time. Bake covered with foil for 45 minutes. Turn oven to 425 degrees F, remove foil and bake for an additional 5 minutes to brown top layer of cheese.

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