Eggs With Hash Browns Bacon And Rye Toast Recipes

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EGG, BACON AND HASH BROWNS CASSEROLE



Egg, Bacon and Hash Browns Casserole image

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

5 -6 large eggs
1/2-1 lb bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
1 (1 lb) package frozen hash browns (shredded "or" diced) or 1 (1 lb) package fresh hash brown potatoes (shredded "or" diced)
2 tablespoons vegetable oil
salt
pepper

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

HASH BROWN & EGG BAKE FOR TWO



Hash Brown & Egg Bake for Two image

We enjoy this recipe for breakfast or an evening meal with toast. The green onion and pepper are optional. I use my large 8 inch square Corning wear for a pan.

Provided by strew

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 7

8 ounces hash brown potatoes, thawed
4 slices turkey bacon
1/4 cup cheddar cheese, shredded
2 eggs
1/2 cup low-fat milk
2 green onions, chopped
paprika, sprinkled on top

Steps:

  • Beat the eggs and milk until smooth.
  • Add, hash browns, bacon, 1/2 of the cheese, onion and pepper.
  • Spray an 8 inch square pan with Pam.
  • Pour mixture into pan and sprinkle with paprika.
  • Top with remaining cheese.
  • Bake uncovered at 350 for 45-50 minutes.

Nutrition Facts : Calories 533.7, Fat 30.3, SaturatedFat 8, Cholesterol 254.6, Sodium 917.5, Carbohydrate 45.3, Fiber 4, Sugar 6.2, Protein 19.8

HASH BROWN EGG BAKE



Hash Brown Egg Bake image

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Steps:

  • In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

CHEESY BACON, EGGS AND HASH BROWNS IN A MUG



Cheesy Bacon, Eggs and Hash Browns in a Mug image

Here's your breakfast-or dinner - ready in six minutes flat. Plus, it's portable!

Provided by Food Network Kitchen

Time 6m

Yield 1 serving

Number Of Ingredients 6

2 slices bacon
1/4 cup plus 1 tablespoon frozen hash browns, thawed
2 medium eggs
1 tablespoon milk
Kosher salt and freshly ground black pepper
2 slices American cheese

Steps:

  • Line a large mug with a few sheets of paper towel. Lay the bacon in the mug, cover with another piece of paper towel and microwave on high power for 1 minute. Using the edges of the paper towel, lift the bacon from the mug and set aside.
  • Scoop the hash browns into the mug, pressing them down and up the sides to form a well. Cover with plastic wrap and microwave on high power for 1 minute.
  • Add the eggs, milk and a pinch of salt and pepper to the mug and whisk together, leaving the hash browns in place. Tear the bacon and cheese into bite-size pieces and drop them into the egg mixture. Microwave on high power for 2 minutes, pausing after 1 minute to give the mixture a quick stir.

BACON AND HASH BROWN EGG BAKE



Bacon and Hash Brown Egg Bake image

You know what they say, planning makes perfection! This breakfast casserole with bacon and hash browns is the perfect make-ahead brunch that everyone will reach for. It's got all your favorite breakfast flavors blended in one amazing dish to kickstart your day. If you want to do it right, serve this breakfast casserole on the weekend when you can enjoy it without a rush...because the best brunches should bring family together. Breakfast everyone?

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 9h40m

Yield 12

Number Of Ingredients 11

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
  • Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
  • Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Nutrition Facts : Calories 410, Carbohydrate 25 g, Cholesterol 265 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g

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