I live in Spain so some of these ingredients were hard to come by. I dressed this recipe up a little by subbing a mild Emmenthal for the American cheese, french bread cubes (with crust) for the wonder bread, and a tablespoon of dijon mustard for the dry mustard. We did indeed have the casserole for Christmas morning, and really enjoyed it!
Simple recipe with loads of flavor. I took it to a brunch and everyone complimented me on it. Even people who said they normally don’t like egg casseroles. I used sharp cheddar cheese as that is all I had, cubed ham instead of diced and cut the salt down to 1/2 tsp. I gave it 4 stars instead of 5 because it was really watery on the bottom after baking. I will make again but will probably add another egg or two.
- 1 (5.5 ounce) box Idahoan(R) Steakhouse Cheesy Hashbrowns
- 1/2 cup buttermilk
- 1 cup sliced bacon, diced
- 1 small onion, diced
- 3 eggs, beaten
- 1/2 cup Swiss cheese, shredded
Preheat oven to 450 degrees F.
Prepare Idahoan Steakhouse Cheesy Hashbrown Potatoes, following packaging directions, replacing the 1/2 cup milk with 1/2 cup buttermilk.
In a medium size skillet, cook bacon and onion until bacon is crisp. Drain and set aside to cool slightly.
Stir in eggs, Swiss cheese, and bacon-onion mixture.
Bake uncovered for 25 minutes.
Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes then serve.