Overnight Hash Brown Casserole

Can I just tell you what a fan of overnight breakfast casseroles I am? This one takes a little prep, but the results are totally worth it.

Plus, I’m so much more okay taking the time to cook veggies the night before when I have extra time than having to wake up super-duper early to put something yummy together.

And this Overnight Hash Brown Casserole is truly yummy. It’s loaded with all kinds of good stuff like veggies, hash browns, eggs, cheese, and bacon.

Do yourself a favor and use a quality thick-cut bacon.

INGREDIENTS

• 1 lb . thick-cut bacon
• 1 T. butter
• 1 white onion diced
• 1 green pepper chopped
• 1 red pepper chopped
• 30 oz . package frozen hash browns thawed
• 1 tsp . salt
• 1 tsp . pepper
• 12 large eggs
• 1 1/2 c . milk
• 1 T. chipotle hot sauce
• 2 c . shredded cheddar cheese

INSTRUCTIONS

1. Preheat oven to 400 Line a large rimmed sheet pan with parchment paper.
2. Lay bacon on lined pan so that it's close but isn't touching.
3. Bake for about 10 minutes or until tender-crisp. You don't want it to be crisp because it's going to bake longer when the casserole cooks.
4. Let bacon cool on baking sheet.
5. Remove to a paper towel-lined plate to absorb any extra grease.
6. To make the casserole, heat butter in a large skillet.
7. Add diced onion and peppers.
8. Cook until onion is translucent and peppers have softened.
9. Grease a deep 9x13-inch baking dish.
10. Layer hashbrowns and cooked veggies.
11. Season with salt and pepper.
12. Crumble cooked bacon over the top of the veggies.
13. Top with 1 cup cheese.
14. ................................

For Full Recipes Please : www.ihearteating.com

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