CHEESY BACON EGG HASHBROWN CASSEROLE
This tasty breakfast bake is loaded with crispy bacon, cheddar cheese, and of course, lots of shredded hashbrowns.
Provided by Danelle
Categories Breakfast
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
- Spread hashbrowns in an even layer in the bottom of the prepared pan.
- In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper and cayenne. Pour over hashbrowns.
- Sprinkle with half of the cheese, all of the bacon, then the remaining cheese. Cover tightly with foil.
- Bake for 1 hour, then remove foil and bake for another 5-10 minutes, or until center is set and a knife inserted in the casserole comes out clean. Let stand 5-10 minutes before serving. Garnish with chopped green onions, if desired.
CHEESY HASH BROWN EGG CASSEROLE WITH BACON
"Isn't it about time for you to make your 'egg pie?'" my husband and sons inquire, using the nickname they've given this hearty breakfast casserole with bacon. Hash brown casseroles are nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Willmar, Minnesota
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 391 calories, Fat 28g fat (13g saturated fat), Cholesterol 357mg cholesterol, Sodium 887mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.
HASH BROWN CASSEROLE WITH BACON AND CHEDDAR
Wonderful for a weekend brunch. My whole family absolutely loves it. Lots of flavor from the onions, chives, and bell pepper. There are lots of variations of this recipe but I like that this one uses milk instead of sour cream or cream cheese which are high in fat and this one still has just as much flavor. It came from Debbie Macomber's Cedar Cove Cookbook that a friend got me for Christmas. I only switch the whole milk to 1 % and keep the skillet at medium-low instead of low when making the sauce. Can easily be doubled to serve more people. When I do, I use a 12 oz package of bacon and a 1 lb 14 oz bag of hash browns since that's what they usually come in anyways. Also, the easiest way to snip the chives is with kitchen scissors. So much faster than with a knife! Enjoy!
Provided by SweetSabrina
Categories Breakfast
Time 1h20m
Yield 6 squares, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 ° F. Butter an 8-inch-square glass baking dish.
- 2. Cook bacon in a large heavy skillet over medium-high heat until crisp. Remove slices; drain on a paper-towel-lined plate In same skillet over medium-low heat, cook onion and pepper in bacon dripping 8 minutes, until softened, stirring often.
- 3. Keep skillet at medium-low. Stir in flour. Slowly pour in milk, ½ cup at a time, stirring to incorporate smoothly with the flour. Cook until mixture thickens and comes to a simmer, about 5 minutes, stirring often. Crumble bacon into mixture.
- 4. Evenly spread potatoes in prepared dish. Top with half of the chives, 1 cup of the cheese, and the vegetable-bacon mixture. Sprinkle with the remaining ¼ cup of cheese. Bake 40-50 minutes, until potatoes are tender. Sprinkle with remaining chives before cutting into squares.
SUPREME HASH BROWN CASSEROLE
Make and share this Supreme Hash Brown Casserole recipe from Food.com.
Provided by CookingLuv
Categories Potato
Time 1h
Yield 1 13x9x2 pan1, 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients reserving 1 cup of the shredded cheese. Pour into baking dish sprayed with non-stick spray. Top with reserved cheese. Bake at 350 degrees for about 45 minutes or until top is golden brown.
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- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
- Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
- Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
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