Best Biscuit Hash Brown Breakfast Casserole Recipes

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BEST BISCUIT-HASH BROWN BREAKFAST CASSEROLE



Best Biscuit-Hash Brown Breakfast Casserole image

This recipe came about when I had all the ingredients for a great breakfast but didn't want to cook everything separately. Threw it into a casserole dish and voila! This is by far the best breakfast casserole I've ever had. It's wonderful when having "breakfast for dinner!"

Provided by heyday328

Categories     Breakfast and Brunch     Eggs

Time 1h5m

Yield 8

Number Of Ingredients 7

1 teaspoon butter, or as needed
1 (16 ounce) package bacon
1 (16 ounce) can refrigerated biscuit dough
8 frozen hash brown patties, or to taste
8 eggs
¾ cup milk
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish and set aside.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy but not fully browned, 6 to 8 minutes. Drain bacon slices on paper towels.
  • Slice biscuits lengthwise and place on the bottom of the baking dish, sealing the dough to cover the bottom completely. Top with hash brown patties. Layer bacon over the hash browns.
  • Whisk eggs and milk together, then pour over the casserole. Top with Cheddar cheese.
  • Bake in the preheated oven until top is bubbling and bacon is crispy, 30 to 35 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 533.6 calories, Carbohydrate 37.7 g, Cholesterol 239.9 mg, Fat 34.7 g, Fiber 1.3 g, Protein 26 g, SaturatedFat 14.2 g, Sodium 1268.4 mg, Sugar 5.7 g

POTATO BREAKFAST CASSEROLE



Potato Breakfast Casserole image

Hearty breakfast casseroles make the best breakfasts, but they also make the best dinners!

Provided by Kate

Categories     Breakfast

Time 45m

Number Of Ingredients 5

1/2 poblano pepper (diced)
1 pkg O'Brien Southern Diced Potatoes
2 cups mild cheddar cheese (shredded)
8 slices bacon, cooked and cut into smaller 1/2 inch pieces to put on top of casserole
salt & pepper to taste

Steps:

  • Preheat oven to 375 degrees
  • Melt the butter in a large skillet and saute the diced poblano pepper until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together.
  • Tip into a buttered baking dish and top with the cheese and lastly bacon.
  • Bake until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 675 kcal, ServingSize 1 serving

DUMP-AND-BAKE HASH BROWN BREAKFAST CASSEROLE



Dump-and-Bake Hash Brown Breakfast Casserole image

This Dump-and-Bake Hash Brown Breakfast Casserole is an easy brunch recipe that's ready for the oven with just 5 minutes of prep!

Provided by Blair Lonergan

Categories     Breakfast     Brunch

Time 50m

Number Of Ingredients 7

1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1/2 cup plus 2 Tablespoons melted butter, divided
16 ounces sour cream
1/2 teaspoon pepper
1 can (10.5 ounces) condensed cream of chicken soup, NOT diluted
2 cups coarsely crushed Corn Flakes cereal ((I used about 3 1/2 cups of whole Corn Flakes to equal 2 cups crushed))

Steps:

  • Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • In a large bowl, whisk or stir together shredded cheese, 1/2 cup of the melted butter, sour cream, pepper and condensed soup.
  • Fold in the thawed shredded potatoes. Transfer potato mixture to the prepared baking dish.
  • Next, prepare the topping for the casserole by combining the crushed Corn Flakes with the remaining 2 tablespoons of melted butter in a small bowl until the cereal is coated. Sprinkle on top of the potato mixture in the baking dish.
  • Bake, uncovered, for 40-45 minutes (or until heated through and topping is browned).

Nutrition Facts : ServingSize 1 /12 of the casserole, Calories 334 kcal, Carbohydrate 22 g, Protein 8 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 65 mg, Sodium 404 mg, Fiber 1 g, Sugar 2 g

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