Awesome Breakfast Casserole

By barbgreenfield

Reviews (7)

You can try using frozen hashbrowns with onion and peppers. The time difference can be the ovens used. I have to cut my times by 10 minutes.
Flag as inappropriate Hildababe | August 12, 2009

WHY no proofing? NO onion called for in ingredients; yet fry with meat?????????
Flag as inappropriate free519 | December 28, 2008

I am making this for dinner tonight, but am wondering why the big span of time for cooking??
Flag as inappropriate KarenH | May 6, 2008

I've made this twice now and found that I've needed yo use 6-8 eggs, 3 just doesn't make it in a 13x9 pan. Everyone loved it though.
Flag as inappropriate pawsox08 | April 5, 2008

If we're going to have recipes like this, please tell us what to do with them. Besides the no-onion/yes-onion, it doesn't say whether to add anything to the can of soup, whether to mix all the stuff together, or pour the egg mixture on top. I'm trying it this morning .. will let you know how it came out, and what I did.
Flag as inappropriate Ronda5942 | February 9, 2008

Just throw some onion in there, I guess. lol
Flag as inappropriate Ronda5942 | February 3, 2008

very good
Flag as inappropriate hanans9808 | August 25, 2007

Ingredients

• 1 1/2 lb hash browns; frozen
• 1 lb bacon or sausage
• 3 eggs
• 2 oz Velveeta
• 2 oz cheddar; shredded
• 1 can cream of potato soup
• salt and pepper

Preparation

Step 1

Cook the hash browns with the onion till crisp. Fry the meat. Mix in a

13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper. Bake at 350 for 30 to 50 minutes.