BACON AND HASH BROWN EGG BAKE
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
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
HASH BROWN EGG BAKE
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
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
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.
BAKED EGGS WITH HASH BROWNS AND CANADIAN BACON RECIPE - (4.5/5)
Provided by á-31592
Number Of Ingredients 8
Steps:
- 1 Place oven rack in middle of oven. Preheat oven to 425°F. Coat a 12-hole standard muffin pan with cooking spray. 2 Heat a medium skillet over high heat; add oil and swirl to coat pan. Reduce heat to medium-high; add potatoes, onion, salt and thyme. Sauté until lightly golden and tender, 5-7 minutes; remove from skillet. Spoon about 1/4 cup potato mixture into each prepared muffin hole; bake 15 minutes. 3 Meanwhile, return skillet to heat; add bacon. Sauté until crispy on edges, 3 minutes. Remove from heat; set aside. 4 Crack an egg, one at a time, into a small ramekin or cup; gently slide an egg into each muffin hole. Bake for 9 minutes; remove from oven and evenly divide bacon over eggs. Return pan to oven; bake for 3 minutes more. 5 To serve, run a knife around edge of each egg and lift out onto individual plates or a serving platter; sprinkle with dried thyme and serve immediately. 6 Serving size: 1 baked egg with hash brown crust
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.
WAKE-UP CASSEROLE - CANADIAN BACON
The original recipe is delicious, but this is my healthier version, with less fat and calories. It also freezes beautifully and individual portions can be reheated in 3 minutes in the microwave. As a single person, I can't eat 8 portions at one sitting, so I divide and freeze. But it's great if family visits, because I can have the portions ready to reheat, and it's also great if you're in a hurry in the morning and don't have time to cook before heading off to work.
Provided by Mesa_Steve
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
- Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 21 g, Cholesterol 74.2 mg, Fat 28.5 g, Fiber 1 g, Protein 29.4 g, SaturatedFat 15.2 g, Sodium 1475.3 mg, Sugar 2.3 g
BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR
Steps:
- Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
- Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
- Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
- Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
- Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.
BACON HASH BROWNS BAKE
Make and share this Bacon Hash Browns Bake recipe from Food.com.
Provided by chelsi_smom
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients.
- Transfer to a greased 9 inches pie plate.
- Drizzle with butter; sprinkle with paprika.
- Bake at 350 degrees for 30-45 minutes or until lightly browned.
BACON AND HASH BROWN EGG BAKE RECIPE - (4.4/5)
Provided by shuber
Number Of Ingredients 11
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; drain. 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.
BACON AND HASH BROWN EGG BAKE
It's been awhile since I made a breakfast casserole, but I sure do love to have them ready to eat during the week each morning. I didn't wait to bake it in the morning because I don't have that much time during the week. Still tastes great. Recipe courtesy of Betty Crocker.
Provided by AmyZoe
Categories Breakfast
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a 12 inch skillet, cook bacon until crisp. Cover and refrigerate.
- Drain drippings, reserving a tablespoon in pan. Add onion, bell pepper, and mushrooms and 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 baking dish with cooking spray. Spread half the hash browns in baking dish.
- Spread onion mixture evenly over the top.
- Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top.
- Pour egg mixture on top. Cover and refrigerate 8 hours or overnight.
- Heat oven to 325. Uncover and bake 50 to 60 minutes or until thermometer inserted in center reads 160. Sprinkle with remaining cup of cheese and 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 before serving.
Nutrition Facts : Calories 508.3, Fat 37.5, SaturatedFat 15, Cholesterol 233.6, Sodium 663.1, Carbohydrate 25.1, Fiber 2.2, Sugar 2.7, Protein 19.2
BAKED HASH BROWNS POTATOES AND BACON - HOMEMADE
A delicious side dish to serve with your eggs for breakfast or brunch. To make life easy, use packaged refrigerated hash browns.
Provided by Marie
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients.
- Transfer to a greased 9" pie plate.
- Drizzle with butter and then sprinkle with paprika.
- Bake at 350° for 40 minutes or until lightly browned.
Nutrition Facts : Calories 319.4, Fat 23.2, SaturatedFat 8.5, Cholesterol 38.8, Sodium 601.4, Carbohydrate 19.9, Fiber 2.4, Sugar 1.2, Protein 8.1
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