Ingredients

The following ingredients have 12 Servings
  • 1 cup cooked bacon pieces
  • 1 cup cooked crumbled sausage
  • 1 cup cubed ham
  • 1 cup sour cream (or plain Greek yogurt)
  • ½ cup milk
  • 2 cups shredded cheddar cheese
  • 10 hash brown patties (or about 1.6 lbs shredded/cubed hash browns)
  • 1.5 tablespoons Ranch seasoning mix ((3 tablespoons, if the mix includes buttermilk powder))
  • ½ cup diced green onion
  • 9 large eggs

Instruction

  • Preheat oven to 375°F and grease a 9x13 casserole dish.
  • In a large bowl use a hand mixer or whisk to beat the eggs, sour cream or Greek yogurt, milk and ranch seasoning.
  • Lay the hashbrown patties in a single layer on the bottom of the pan. Sprinkle the bacon pieces, crumbled sausage, and cubed ham over the hashbrowns in an even layer.
  • Sprinkle half of the cheese over the meat layer. Pour the egg mixture over the previous layers making sure it spreads out evenly.
  • At this point you can cover the casserole dish and store it in the fridge overnight, then proceed to bake as usual in the morning.
  • Cover and bake for 25 minutes.
  • Uncover and sprinkle the remaining cheese on top. Bake for another 15 minutes, or until cheese is melted and beginning to turn golden brown in spots.
  • Remove from the oven. Sprinkle green onions on top and allow the hashbrown casserole to rest for 10 minutes.
  • Cut into even slices and serve warm.
  • You can store leftovers in an airtight container in the refrigerator for up to a week, or freeze for up to three months.