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.
CHEESY BACON POTATO BREAKFAST CASSEROLE
Steps:
- Pre-heat the oven to 180ºC.
- Toss the potatoes with olive oil and salt and transfer to a baking sheet. Allow to bake until crisp and golden (approximately 30 minutes) then remove from the oven.
- In the meantime, fry the onion and bacon until the bacon is crisp. Add the garlic and cook for another 20 seconds then remove from the heat.
- Place the potatoes, bacon and onion mixture and half of the cheese into a casserole dish.
- Whisk the eggs, milk, cream and seasoning together and pour over the potatoes and bacon. Top with the remaining cheese and place in the oven.
- Allow to bake for 30-40 minutes until golden brown and cooked through. Remove from the oven, allow to rest for 5-10 minutes then slice and serve.
Nutrition Facts : Calories 304 kcal, Carbohydrate 30 g, Protein 20 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 132 mg, Sodium 1743 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
EGG, BACON AND HASH BROWNS CASSEROLE
This is not only for breakfast...it's great for any meal of the day. It's hearty and delicious and my family requests it often! Hope you try it :)
Provided by Karen..
Categories Breakfast
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Have your bacon cooked and crumbled and set aside.
- Place vegetable oil (or you can use bacon drippings) in a non-stick 12" skillet and heat over medium heat.
- Pour potatoes into pan and press down evenly.
- Fry about 10 minutes until underside is brown and crispy.
- As carefully as you can flip potatoes over.
- If you can't do this in one piece, try to do it in thirds or fourths, but try to keep them from falling apart.
- Press potatoes down in pan evenly.
- Make 5 to 6 two inch holes, or openings into the potatoes, evenly spaced.
- Drop an egg into each hole.
- You can add a little butter to each hole before dropping the eggs in, if you like.
- Sprinkle salt and pepper over all.
- Sprinkle bacon and then cheese evenly over top.
- Cover until eggs are set.
- Serve in pan with toast or bagels on the side and enjoy!
Nutrition Facts : Calories 659.8, Fat 49.5, SaturatedFat 15.6, Cholesterol 240.6, Sodium 900.8, Carbohydrate 32.9, Fiber 2.9, Sugar 1.7, Protein 19.9
POTATO BACON CASSEROLE
I came up with this recipe when unexpected company arrived and I didn't have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a greased 8-in. square baking dish, layer half of the potatoes, onion, bacon and cheese. Repeat layers., In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 181 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 381mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
EGG, POTATO AND BACON 'SKILLET BAKE'
Satisfying the family at breakfast time is easy: Just serve this melty, bacon-sprinkled egg-and-potato bake. No skillet? No worries. This recipe uses a pie plate instead!
Provided by My Food and Family
Categories Breakfast & Brunch
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Microwave butter in microwaveable 9-inch pie plate on HIGH 30 sec. or until melted. Add potatoes; stir gently to evenly coat potatoes with butter. Microwave 10 min.
- Whisk eggs, milk and pepper in medium bowl until blended. Stir in pepper Jack cheese; spoon over potatoes.
- Bake 20 min. or until knife inserted in center comes out clean. Sprinkle with cheddar; bake 3 to 5 min. or until melted. Sprinkle with bacon.
Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 215 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
POTATO, BACON AND EGG SCRAMBLE
Dinner ready in 20 minutes! Enjoy this hearty egg scramble made with potato and bacon - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
- Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
- In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
- Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.
Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 275 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g
EGG BACON & POTATO BAKE
A tasty winter warmer - serves 2 - 3 people depending on your appetite!
Provided by Julie Twist
Time 1h25m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Arrange the potatoes, eggs, onion and bacon in layers in an ovenproof dish.
- Melt the butter, add the flour and cook for 1 minute. Remove from the heat, gradually stir in the stock and the milk. Return to the boil, stirring, and cook for 1 minute. Remove from the heat, season as required and add 4oz of the cheese, stirring to mix.
- Pour the sauce over the ingredients in the ovenproof dish. Mix the remaining cheese and breadcrumbs, and sprinkle over the top.
- Bake at Gas Mk 6 (200 C) for about 25 minutes, or the top is until golden brown.
BACON, EGG AND POTATO BAKE
Adapted from a recipe in Faith Durand's "Not Your Mother's Casseroles." You need 1 lb of peeled potatoes, so you should start with about 1 1/4 lb. You can double this and make it in a 9x13 pan.
Provided by DrGaellon
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease an 8x8 baking dish with non-stick spray an set aside.
- Microwave peeled potato on high until barely tender, 3-4 minutes. Allow to cool slightly, then cut into 1/4" dice.
- In a medium skillet over medium heat, heat oil until shimmering. Add the onion and a pinch of salt. Saute until onions are soft and translucent, about 5 minute Add garlic, bell peppers and half the salt, Saute until the peppers are fragrant and soft, about 5 minutes more. Remove from heat and set aside.
- Whisk together eggs and milk with remaining salt and pepper. Add 3/4 c cheese, potatoes, crumbled bacon and sauteed vegetables. Stir well and spread into baking dish.
- Bake in preheated oven for 30 minutes. Spread remaining cheese on top and return to oven until cheese is melted and top is puffy, about 15 minutes more. Serve at once.
Nutrition Facts : Calories 362.1, Fat 20.8, SaturatedFat 9.7, Cholesterol 225.4, Sodium 918, Carbohydrate 26.1, Fiber 3.3, Sugar 2.4, Protein 18.1
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- Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with baking spray or olive oil; set aside.
- Place the bacon in a large skillet over medium heat and cook, stirring occasionally, until browned and crisp. Add the onion, bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of the salt. Cook until the vegetables are fragrant and soft — about 5 minutes more. Remove from the heat and set aside to cool slightly.
- Place the eggs, milk, remaining 1 teaspoon salt, and pepper in a large bowl and whisk to combine. Stir in the frozen potatoes, cheese, and the bacon-vegetable mixture. (Don't worry; the frozen potatoes cook just fine!) Pour into the prepared baking dish.
- Bake uncovered until a knife inserted in the center comes out clean and the top is light golden-brown, about 40 minutes. Serve immediately.
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