Overnight Hash Brown Casserole

This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own. 

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 Wright® Brand Bacon.

Let me tell you, it is seriously good bacon. It's thick-sliced, high-quality bacon. It comes in a 24 ounce package, but you only need 16 ounces for this casserole, which is awesome because I couldn't stop tasting it as I was making the casserole. I love that the cooked bacon is still a piece of bacon and that it doesn't shrivel up into a sad piece of bacon nothingness as it cooks. It's Bacon The Wright Way™! It's smoked with wood chips, and you can taste all of that yummy smoky flavor in the bacon.I picked up the Applewood Smoked bacon at my local Kroger store for this casserole, but any of the other flavors – Hickory Smoked, Smoked Brown Sugar Bacon, Bourbon Barrel Smoked, or Oak Barrel Smoked – would all be good in this casserole, too. No matter which flavor you choose, you can't go wrong! We like this Overnight Hash Brown Casserole so much that I also throw it together in the morning, and we have it along with muffins for “breakfast-for-dinner”, too. And don't toss the bacon grease! If you're up for trying something new, one of my favorite cookie recipes – Bacon Molasses Cookies – uses bacon grease in the recipe.

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Overnight Hash Brown Casserole

Prep Time 8 hours 30 minutes

Cook Time 1 hour 20 minutes

Total Time 9 hours 50 minutes

Servings 12

Author i heart eating

Ingredients

• 1 lb . Applewood Smoked Wright Brand 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. In a large bowl, whisk together eggs, milk, and hot sauce.
15. Pour over hash brown mixture.
16. Top with remaining cup of cheddar cheese.
17. Cover pan with aluminum foil, and place in the fridge overnight.
18. In the morning, get casserole out of the fridge about 30 minutes before you want to bake it.
19. Preheat oven to 400 F.
20. Bake casserole, covered, for about 45 minutes.
21. Uncover, and continue cooking for about 15 minutes longer, or until casserole is set and has baked through.
22. I like to serve this with additional chipotle hot sauce or salsa.

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