Bacon Egg and Hash Brown Casserole for a Lazy Weekend Breakfast

An Irresistible Breakfast Delight: Bacon, Egg, and Hash Brown Casserole

Imagine waking up to the comforting aroma of bacon, eggs, and hash browns mingling in perfect harmony. This Bacon, Egg, and Hash Brown Casserole is the quintessential lazy weekend breakfast that brings everyone to the table with a smile. It’s hearty, flavorful, and incredibly easy to make, making it a family favorite that’s sure to brighten any morning.

Why You’ll Love This Recipe

This casserole is a delightful mix of crispy bacon, creamy eggs, and golden hash browns, all topped with a cheesy crust. It’s a complete breakfast in one dish, saving you time and effort. Plus, it’s customizable, allowing you to add your favorite ingredients or adjust it to suit your taste.

Kitchen Equipment You’ll Need

• 13×9-inch (3-quart) glass baking dish
• 10-inch skillet
• Large mixing bowl
• Small mixing bowl
• Cooking spray
• Fork or wire whisk
• Paper towels

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

1. Preheat your oven to 350°F. Coat a 13×9-inch glass baking dish with cooking spray.
2. 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 on paper towels.
3. In a large bowl, combine the bacon mixture, potatoes, and cheeses. Spoon the mixture into the prepared baking dish.
4. Using the same bowl, beat the eggs, milk, sour cream, salt, mustard, and pepper with a fork or wire whisk until well blended. Pour this mixture over the potato mixture in the dish.
5. Bake uncovered for 35 minutes. In a small bowl, mix the cornflake crumbs and melted butter. Sprinkle over the casserole.
6. Bake for an additional 10 to 15 minutes, or until a knife inserted in the center comes out clean.

Tips for Success

For the best results, make sure your hash browns are thoroughly thawed and patted dry to prevent excess moisture in the casserole. If you prefer a spicier kick, add a pinch of cayenne pepper or use pepper jack cheese instead of cheddar.

Additional Tips and Variations

Take this dish to the next level by preparing it in a slow cooker overnight. Increase the potatoes to a 32 oz bag, 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 1 cup or more of your favorite meats like ham, sausage, bacon, or Canadian bacon. Cook on low for 10 to 12 hours, and you’ll have a hot breakfast waiting for you in the morning.

Nutritional Highlights (Per Serving)

This casserole provides a balanced mix of protein, carbs, and fats, making it a satisfying start to your day. Each serving is rich in protein from the eggs and bacon, while the hash browns provide a hearty carbohydrate base.

Frequently Asked Questions (FAQ)

Can I make this casserole ahead of time? Yes, you can prepare the casserole the night before and bake it in the morning. Store it covered in the refrigerator overnight.

What can I use instead of bacon? Feel free to substitute bacon with sausage, ham, or even a vegetarian option like diced bell peppers or mushrooms.

Conclusion

This Bacon, Egg, and Hash Brown Casserole is the perfect way to enjoy a lazy weekend breakfast with minimal effort. Give it a try, and don’t forget to share your experience with this delightful dish. Your family will thank you for it!