Hashbrown Breakfast Casserole – easy make-head breakfast casserole with tender hashbrown and bacon in a creamy cheesy sauce baked until hot and bubbly. A delicious holiday or lazy days’ breakfast or brunch for the whole family!
Preheat oven to 350 degrees F and grease a 9x13 baking dish with cooking spray or oil. Set aside.
Heat skillet over medium heat , then add oil or butter until melted , followed by onions , garlic , bell pepper, and green onions - saute for about 2-3 minutes .Remove from skillet and set Aside
Add butter to skillet until melted , Then add flour and whisk until fully dissolved.
Slowly pour in the milk while stirring consistently followed by the chicken stock. Season with salt, freshly ground black pepper and Creole seasoning and stir.
Throw in half of the shredded cheese and stir well until fully melted. Then add the sour cream and stir for about a minute. Remove from heat.
In a large glass bowl, add thawed hashbrown, cooked bacon and saute bell pepper and onion combination. Stir well until fully combined.
Transfer the mixture into the greased baking dish and top with remaining cheese . Place in the preheated oven and bake for 40-45 minutes.
Let it stand for 10 minutes before serving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.