Bacon Egg Hashbrown Biscuit Bake
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Bacon, Egg and Hashbrown Biscuit Bake

Cook Time35 mins
Total Time35 mins
Course: Breakfast
Servings: 10 -12
Author: Melanie Kathryn - Gather for Bread


  • 9 large eggs
  • 1/2 cup milk
  • 1 cup 8 ounces sour cream
  • 2 teaspoons garlic salt
  • 1 tablespoon ground mustard
  • 1 teaspoons ground black pepper
  • 1 1/2 cups self-rising flour
  • 3 tablespoons butter
  • 1/2 cup buttermilk
  • 3 cups frozen country-style shredded hash brown potatoes thawed and patted dry
  • 1/2 cup chopped onion
  • 2 cups 8 ounces shredded cheddar cheese
  • 1/2 pound bacon cooked and crumbled


  • Preheat oven to 400ยบ F. Spray 13 x 9-inch baking dish with non stick cooking spray. Beat eggs, milk, sour cream, garlic salt, mustard and pepper in large bowl with whisk until blended. Set aside.
  • Place flour in a medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk. Stir just until dough leaves sides of bowl. Press into bottom of prepared dish with floured hands.
  • In a large bowl stir together potatoes, onions and cheeses into egg mixture until blended. Pour over dough. Spread out evenly. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with cooked bacon. Cool 10 minutes and serve