Bacon Hash Brown Casserole Recipes

CHEESY HASH BROWN EGG CASSEROLE WITH BACON

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.

EASY BACON AND HASH BROWN BREAKFAST CASSEROLE RECIPE

Steps:

• Rough Chop Bacon - I like to use scissors.
• Cook your bacon until crisp then remove and drain on paper towel.
• Place hash browns in a single layer in a greased 9X13 baking dish.
• You may have to break a hash brown patty to get everything to fit and cover the bottom of casserole dish.
• Sprinkle with cheese and bacon.
• In a bowl, beat eggs, milk, salt, pepper and mustard.
• Pour the egg mixture of the cheese, bacon and hash browns.
• Cover and bake at 350 degrees F for 1 hour.
• Uncover; bake 15 minutes longer or until edges are golden brown and knife inserted near the center comes out clean.

BACON HASH BROWN CASSEROLE

Steps:

• Thaw hash browns for 30 minutes.
• While hash browns are thawing, prepare the bacon: Using clean scissors, cut the bacon into thin strips horizontally. Fry until crispy or desired doneness. (The scissor method saves the hassle of trying to crumble the bacon after it is cooked.).
• In a large bowl, mix together soup & sour cream & salt and pepper.
• Add melted margarine & mix well.
• Add the cheese & bacon and then the hash browns. Continue mixing until well combined.
• Spread mixture into 9 X 13 pan, lightly coated with cooking spray.
• Bake for 1 hour at 375 degrees.

BACON HASH BROWN BAKE

Steps:

• In a bowl, combine the first 7 ingredients. Transfer to a greased 9-in. pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350° until lightly browned, 35-45 minutes.

EGG, BACON AND HASH BROWNS CASSEROLE

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!

BEST BISCUIT-HASH BROWN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy but not fully browned, 6 to 8 minutes. Drain bacon slices on paper towels.
• Slice biscuits lengthwise and place on the bottom of the baking dish, sealing the dough to cover the bottom completely. Top with hash brown patties. Layer bacon over the hash browns.
• Whisk eggs and milk together, then pour over the casserole. Top with Cheddar cheese.
• Bake in the preheated oven until top is bubbling and bacon is crispy, 30 to 35 minutes. Let cool for 10 minutes before serving.

BACON AND HASH BROWN EGG BAKE

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.

KALE AND BACON HASH BROWN CASSEROLE

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.)