Joanna Gaines Egg Casserole Recipes

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KALE AND BACON HASH BROWN CASSEROLE



Kale and Bacon Hash Brown Casserole image

With bacon, eggs and hash browns in the baking dish, this sounds like breakfast - but it works just as well as lunch or dinner. This recipe from Joanna Gaines, the reigning queen of Southern home design, is a good example of how she works: Texas tradition but with some modern touches. You can use other kinds of frozen potatoes, like waffle fries, or add par-boiled fresh potatoes to the skillet with the kale and garlic.

Provided by Julia Moskin

Categories     brunch, lunch, casseroles, vegetables, main course, side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
6 slices bacon
1/2 medium yellow onion, finely diced
4 cups lightly packed chopped kale (about 3 ounces)
1 garlic clove, minced
12 large eggs
1 cup whole milk
1 tablespoon Dijon mustard
6 ounces shredded mozzarella (about 1 1/2 cups)
6 ounces shredded Gruyère (about 1 1/2 cups)
1 (20-ounce) bag frozen hash browns, thawed and patted dry
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with the butter.
  • In a large skillet, cook the bacon over medium-low until crispy, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, roughly chop bacon.
  • Pour off all but 2 tablespoons of the bacon grease from the pan. Heat the skillet over medium, add the onion, and sauté until soft and lightly browned, 2 to 4 minutes. Add the kale and garlic and sauté until the garlic is tender and fragrant, another minute. Remove from the heat and stir in the chopped bacon.
  • In a large bowl, whisk together the eggs, milk and mustard. Add 1/2 cup mozzarella, 1/2 cup Gruyère, the hash browns, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
  • Stir the kale mixture into the eggs, then pour into the buttered dish. Top evenly with the remaining mozzarella and Gruyère. Cover with foil.
  • Bake for 45 minutes. Remove the foil and bake, uncovered, until the top is lightly browned and bubbly, another 15 minutes. Serve hot. (Cooled casserole will keep, covered, in the refrigerator for 3 to 5 days.)

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