There’s nothing quite like a lazy weekend morning, where you can take your time and indulge in a delicious breakfast. If you’re looking to treat yourself and your loved ones to a satisfying and mouthwatering morning meal, then this Bacon Egg and Hash Brown Casserole is the perfect recipe for you. Packed with crispy bacon, savory onions, shredded Cheddar cheese, and golden hash browns, this casserole is a crowd-pleaser that will leave everyone asking for seconds. So, roll up your sleeves, put on your apron, and let’s dive into the delightful world of this delectable breakfast casserole.
How to Prepare Bacon Egg And Hash Brown Casserole?
Ingredients:
- 1/2 lb bacon, chopped
- 1 medium onion, chopped (1/2 cup)
- 1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry
- 2 cups shredded Cheddar cheese (8 oz)
- 1/4 cup grated Parmesan cheese
- 9 large eggs
- 1 1/4 cups milk
- 1 container (8 oz) sour cream
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/2 cup cornflake crumbs or panko bread crumbs
- 2 tablespoons butter or margarine, melted
Directions:
Preheat your oven to 350°F (175°C) and spray a 13×9-inch (3-quart) glass baking dish with cooking spray.
In a 10-inch skillet, cook the bacon and onion over medium-high heat for about 10 minutes, stirring occasionally, until the bacon is crisp and the onion is tender. Drain the mixture on paper towels to remove excess grease.
In a large bowl, combine the bacon mixture, hash brown potatoes, shredded Cheddar cheese, and grated Parmesan cheese. Toss the ingredients until well mixed, and then spoon the mixture into the prepared baking dish.
In the same bowl used for the bacon mixture, beat the eggs, milk, sour cream, salt, ground mustard, and pepper with a fork or a wire whisk until well blended. Pour this mixture evenly over the potato mixture in the baking dish.
Bake the casserole uncovered for 35 minutes. While the casserole is baking, prepare the topping by tossing the cornflake crumbs and melted butter in a small bowl.
After 35 minutes, remove the casserole from the oven and sprinkle the prepared topping evenly over the top. Return the casserole to the oven and bake for an additional 10 to 15 minutes or until a knife inserted in the center comes out clean.
Tips:
- For an extra touch of flavor, consider adding diced bell peppers or mushrooms to the bacon and onion mixture.
- If you prefer a spicier kick, sprinkle some crushed red pepper flakes or a dash of hot sauce into the egg mixture.
- Feel free to experiment with different types of cheese, such as Monterey Jack or Gouda, to customize the casserole to your taste.
- Make sure to pat dry the thawed hash brown potatoes to remove any excess moisture, as this will result in a crispier casserole.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before and refrigerate it. Simply follow the recipe instructions until step 4, cover the baking dish tightly with foil or plastic wrap, and store it in the refrigerator. The next morning, remove the dish from the refrigerator while you preheat the oven, and then bake as directed.
Can I freeze leftovers?
Yes, you can freeze any leftover casserole. Allow it to cool completely, portion it into individual servings or family-sized portions, and store them in airtight containers or freezer-safe bags. When you’re ready to enjoy the leftovers, thaw them overnight in the refrigerator and reheat in the oven or microwave.
Can I substitute the bacon with a vegetarian alternative?
Absolutely! If you prefer a vegetarian option, you can replace the bacon with vegetarian bacon or omit it altogether. The casserole will still be delicious and satisfying.
Bacon Egg And Hash Brown Casserole
Ingredients
- 1/2 lb bacon chopped
- 1 medium onion chopped (1/2 cup)
- 1 bag 30 oz frozen country-style shredded hash brown potatoes, thawed, patted dry
- 2 cups shredded Cheddar cheese 8 oz
- 1/4 cup grated Parmesan cheese
- 9 large eggs
- 1 1/4 cups milk
- 1 container 8 oz sour cream
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/2 cup cornflake crumbs or panko bread crumbs
- 2 tablespoons butter or margarine melted
Instructions
- Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch skillet, cook bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels.
- In large bowl, toss bacon mixture, potatoes and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard and pepper with fork or wire whisk until well blended. Pour over potato mixture.
- Bake uncovered 35 minutes. In small bowl, toss cornflake crumbs and butter. Sprinkle over casserole. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.
Bacon Egg And Hash Brown Casserole For A Lazy Weekend Breakfast
Ingredients :
- 1/2 lb bacon, chopped
- 1 medium onion, chopped (1/2 cup)
- 1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry
- 2 cups shredded Cheddar cheese (8 oz)
- 1/4 cup grated Parmesan cheese
- 9 large eggs
- 1 1/4 cups milk
- 1 container (8 oz) sour cream
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/2 cup cornflake crumbs or panko bread crumbs
- 2 tablespoons butter or margarine, melted
Directions:
Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch skillet, cook bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels.
In large bowl, toss bacon mixture, potatoes and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard and pepper with fork or wire whisk until well blended. Pour over potato mixture.
Bake uncovered 35 minutes. In small bowl, toss cornflake crumbs and butter. Sprinkle over casserole. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.
Source : allrecipes.com
