Bacon Egg and Hash Brown Casserole for a Lazy Weekend Breakfast
An Irresistible Bacon Egg and Hash Brown Casserole for a Lazy Weekend Breakfast
There’s something magical about waking up to the comforting aroma of a delicious breakfast wafting through the house. This Bacon Egg and Hash Brown Casserole is the perfect way to indulge yourself and your loved ones on a lazy weekend morning. It’s hearty, flavorful, and sure to become a favorite in your breakfast rotation.
Why You’ll Love This Recipe
This casserole is the ultimate breakfast comfort food, combining all your morning favorites into one dish. It’s easy to prepare, can be customized to suit your taste, and is perfect for feeding a crowd. Plus, you can even prepare it the night before using a slow cooker, making your mornings even more relaxed.
Kitchen Equipment You’ll Need
- 10-inch skillet
- 13×9-inch (3-quart) glass baking dish
- Large mixing bowl
- Small bowl
- Cooking spray
- Paper towels
- Fork or wire whisk
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
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Spray a 13×9-inch (3-quart) glass baking dish with cooking spray.
- In a 10-inch skillet, cook the chopped 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.
- In a large bowl, combine the bacon mixture, hash brown potatoes, Cheddar cheese, and Parmesan cheese. Spoon this mixture into the prepared baking dish.
- In the same bowl, beat the eggs, milk, sour cream, salt, ground mustard, and pepper with a fork or wire whisk until well blended. Pour this egg mixture over the potato mixture in the baking dish.
- Bake the casserole uncovered for 35 minutes. In a small bowl, mix the cornflake crumbs and melted butter. Sprinkle this over the casserole.
- Bake for an additional 10 to 15 minutes, or until a knife inserted in the center comes out clean.
Tips for Success
- Ensure the hash browns are thoroughly thawed and patted dry to prevent excess moisture in the casserole.
- For a crispier topping, broil the casserole for a minute or two after baking.
Additional Tips and Variations
You can elevate this dish by using a slow cooker for an overnight cooking option. Increase the potatoes to a 32oz bag (cubed hash browns), use 12 eggs, 3 cups of shredded cheese, 1 cup of milk, 1/2 cup of chopped onion, 1/2 cup of chopped green pepper, and at least 1 cup of your choice of ham, sausage, bacon, or Canadian bacon. Cook on low for 10 to 12 hours. Note that some slow cookers, like the Smart Crockpot, may require reduced cooking time.
Nutritional Highlights (Per Serving)
This casserole is rich in protein from the eggs and bacon, provides healthy fats, and offers a good dose of calcium from the cheese.
Frequently Asked Questions (FAQ)
- Can I prepare this casserole in advance? Yes, you can assemble the casserole the night before and bake it in the morning.
- Can I freeze leftovers? Absolutely! This casserole freezes well. Simply portion it out and store in airtight containers.
- How can I make this recipe vegetarian? Omit the bacon and add more veggies, like mushrooms or spinach.
Conclusion
This Bacon Egg and Hash Brown Casserole is the perfect way to start a leisurely weekend morning. It’s delicious, satisfying, and so easy to make. We hope you’ll give this recipe a try and share your thoughts and any creative variations you’ve come up with. Happy cooking!