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Recipe Ingredients


  • 2 cups Frozen Hash Browns, thawed
  • 3 Large Eggs
  • 8 oz. Package Borden Shredded Cheese (Cheddar & Monterrey Jack Shreds) divided
  • 4 oz. Cream Cheese, softened
  • 3 Tbsp. Milk
  • 1/3 cup Onion, chopped
  • 6 Slices Bacon, chopped
  • 4 Tbsp. Plugra Butter, melted
  • Salt and Pepper
  • Non-Stick Cooking Spray


  • Cauliflower Florets, steamed (stems chopped off)
  • Red Pepper, chopped
  • 2 Black Olives
  • 1 Cherry Tomato

Recipe Directions

  1. Heat oven to 350°F.
  2. Spray deep 9" pie dish with non-stick spray. Add hash browns to bottom of dish. Pour melted butter evenly over the top of the hash browns. Sprinkle desired amount of salt and pepper evenly on top.
  3. In a medium sized bowl, whisk eggs. Add 1 cup of cheese, milk, cream cheese, bacon, onions and additional salt and pepper. Mix until fully blended.
  4. Pour mixture over hash brown layer. Bake for 20 minutes or until top appears solidified.
  5. Remove from oven to decorate. Spread remaining cheese on top of casserole.
  6. Add cauliflower as beard and hat pouf, red peppers as the hat and then olives for eyes and cherry tomato as a nose.
  7. Return to oven for 10-12 minutes.
  8. Let cool for 10 minutes before slicing and serving.

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