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A family-pleasing dish for a leisurely weekend breakfast – crisp hash brown patties with eggs, bacon and Cheddar cheese in a casserole.
8 frozen hash brown patties
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. Place hash brown patties in single layer in 13x9-inch baking dish sprayed with no stick cooking spray. Bake 20 minutes or until browned, turning after 10 minutes. Remove from oven. Let stand 5 minutes. Reduce oven temperature to 350°F.
Beat eggs in large bowl with wire whisk. 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.
(Amount per serving)
Delicious! Everyone loved it, even my picky eater Dad! It does take a little time to prepare but well worth it. I wonder how good it would be made ahead the night before, up to the baking stage?
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Making my mouth water