Bacon, Egg, and Hash Brown Casserole for a Lazy Weekend Breakfast
Imagine waking up to the aroma of bacon, eggs, and cheesy potatoes—a delightful promise of a lazy weekend breakfast. This Bacon, Egg, and Hash Brown Casserole takes the comfort of breakfast classics and combines them into one hearty, satisfying dish.
Perfect for those mornings when you want to indulge in something special without too much fuss, it’s a versatile recipe that you can tweak to suit your family’s taste or whatever ingredients you have on hand.
Last weekend, we tried a fantastic variation of this recipe that incorporates a few tweaks and suggestions from fellow cooks. By browning the hash browns with green onions, fresh garlic, and cut-up bacon before baking, we added a layer of irresistible crunch and flavor.
The addition of a spiced egg mixture and a blend of Kraft Mexican cheese with peppers instead of plain cheddar brought the whole dish to life, earning rave reviews even from the pickiest eaters in the family.
- Preparation Time: 15 minutes
- Cook Time: 50 minutes
- Servings: 8
Ingredients:
- 1/2 lb chopped bacon
- 1 medium onion, chopped (about 1/2 cup)
- 30 oz bag of frozen country-style shredded hash brown potatoes, thawed and 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 melted butter or margarine
Directions:
- Preheat the Oven:
- Set your oven to 350°F (175°C). Lightly spray a 13×9-inch glass baking dish with cooking spray.
- Cook the Bacon and Onion:
- 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.
- Assemble the Casserole:
- In a large bowl, combine the bacon mixture, hash browns, and cheeses. Transfer this mixture to the prepared baking dish.
- In the same bowl, beat the eggs with milk, sour cream, salt, mustard, and pepper until well blended. Pour this egg mixture over the potato base in the baking dish.
- Bake the Casserole:
- Bake uncovered for 35 minutes.
- While the casserole bakes, toss the cornflake crumbs (or panko) with melted butter in a small bowl.
- After 35 minutes, sprinkle the crumb mixture over the casserole and return it to the oven for another 10 to 15 minutes, or until a knife inserted in the center comes out clean.