Cracker Barrel Steak n' Egg Hashbrown Casserole
A loaded Cracker Barrel-style breakfast casserole layering seared ribeye or sirloin steak, cheesy hash browns, sautéed vegetables and a creamy egg custard, baked until golden and bubbly.
â±ïž Prep: 30 minđł Cook: 65 min
Nutritionper 100 gâș
220
Calories
12g
Protein
9g
Carbs
15g
Fat
Ingredients
| 450 g (1 lb) | ribeye or sirloin steak, cut into bite-sized pieces |
| 1 package, 850 g (30 oz) | frozen shredded hash browns, thawed |
| 10 | large eggs |
| 1 cup (240 ml) | whole milk |
| 1 cup (240 g) | sour cream |
| 3 cups (340 g) | shredded cheddar cheese, divided |
| 1 cup (115 g) | shredded Monterey Jack cheese |
| 1 | small onion, diced |
| 1 | bell pepper, diced (optional) |
| 4 | green onions, chopped |
| 3 tablespoons (45 g) | butter, melted |
| 2 teaspoons | garlic powder |
| 1 teaspoon | onion powder |
| 1 teaspoon | salt |
| 1 teaspoon | black pepper |
| 1/2 teaspoon | paprika |
| 1 teaspoon | salt (for steak seasoning) |
| 1 teaspoon | black pepper (for steak seasoning) |
| 1/2 teaspoon | garlic powder (for steak seasoning) |
| 2 tablespoons (30 ml) | vegetable oil |
Instructions
- Preheat oven: Set oven to 175°C (350°F). Grease a 23x33 cm (9x13-inch) baking dish with butter or cooking spray.
- Cook the steak: Season steak pieces with salt, pepper, and garlic powder. Heat oil in a large skillet over medium-high heat. Sear steak pieces for 2-3 minutes until browned but not fully cooked (they'll finish in the oven). Remove and set aside.
- Sauté vegetables: In the same skillet, add a tablespoon of butter and sauté onion and bell pepper for 3-4 minutes until softened. Set aside.
- Prepare hash brown mixture: In a large bowl, combine thawed hash browns, melted butter, 2 cups cheddar cheese, Monterey Jack cheese, garlic powder, onion powder, salt, pepper, and paprika. Mix well and spread evenly in the prepared baking dish.
- Make egg mixture: In another bowl, whisk together eggs, milk, and sour cream until smooth. Season with a pinch of salt and pepper.
- Assemble the casserole: Layer the cooked steak pieces and sautéed vegetables evenly over the hash brown mixture. Pour the egg mixture over everything, ensuring it's distributed evenly. Top with remaining 1 cup of cheddar cheese and chopped green onions.
- Bake: Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15-20 minutes until eggs are set, cheese is bubbly, and top is golden brown. A knife inserted in the center should come out clean.
- Rest and serve: Let the casserole rest for 5-10 minutes before cutting. Garnish with additional green onions if desired.