Hashbrown Casseroles Cheesy and Creamy
Hashbrown Casseroles Cheesy and Creamy
Cheddar and sour cream make this breakfast casserole perfect for lazy weekends.
Ingreadient
- 2 tablespoons olive oil, plus more for baking dish
- 1 medium-size (8-ounce) yellow onion, chopped (1 1/2 cups)
- 1 medium-size (9-ounce) red bell pepper, chopped (1 1/4 cups)
- 1/2 teaspoon black pepper
- 2 1/2 teaspoons kosher salt, divided
- 4 large eggs
- 3/4 cup sour cream
- 3/4 cup whole milk
- 1 tablespoon Mexican-style hot sauce (such as Cholula), plus more for serving
- 1 teaspoon garlic powder
- 1 (30-ounce) package frozen (not thawed) shredded hash brown potatoes, shreds broken apart
- 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
- Fresh chive batons
Direction
- Preheat the oven to 375°F. Heat the oil in a large skillet over medium-high. Add th =e onion, bell pepper, black pepper, and 1/2 teaspoon of the salt; cook, stirring occasionally, until softened and the onion is translucent, about 10 minutes. Remove the pan from the heat.
- Whisk together the eggs in a very large bowl until blended and smooth. Whisk in the sour cream, milk, hot sauce, garlic powder, and the remaining 2 teaspoons salt until combined. Add the hash browns, cooked pepper and onion, and 1 1/2 cups of the cheese, and stir to combine. Scrape everything into a 13- x 9-inch baking dish lightly coated with oil. Sprinkle the top evenly with remaining 1/2 cup cheese.
- Bake, uncovered, in the preheated oven until the egg mixture is just set, 35 to 40 minutes. Let the casserole cool for 10 minutes before cutting into it. Garnish with chives, and drizzle with additional hot sauce.
