Simple and delicious breakfast or brunch that can feed the whole town! A no-sweat recipe for a lazy weekend breakfast that is made of bacon, egg, frozen hash brown, and cheeses! One heck of savory dish that can be prepared in advance. Perfect to serve with biscuit or salad for a no-fuss yet satisfying breakfast for your whole family.
INGREDIENTS
1/2 lb bacon, chopped
1 medium onion, chopped (1/2 cup)
1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry
2 cups shredded Cheddar cheese (8 oz)
1/4 cup grated Parmesan cheese
9 large eggs
1 1/4 cups milk
1 container (8 oz) sour cream
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
1/2 cup cornflake crumbs or panko bread crumbs
2 tablespoons butter or margarine, melted
How to make Bacon Egg and Hash Brown Casserole for a Lazy Weekend Breakfast
Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease a 13 x 9-inch or 3-quart glass baking dish by spraying it with a cooking spray.
Step 2: Cook the bacon and onion in a 10-inch skillet over medium heat for approximately 10 minutes. Stir occasionally until the bacon is crisp and the onion is translucent. Then, transfer to paper towels to drain any excess oil.
Step 3: Toss the bacon mixture, potatoes, and cheeses in a large bowl. And transfer into the prepared baking dish.
Step 4: Put the eggs, milk, sour cream, salt, mustard, and pepper in a small bowl. Beat using a fork or wire whisk until incorporated.
Step 5: Then, carefully pour over the potato mixture.
Step 6: Place inside the preheated oven, uncovered, and bake for 35 minutes.
Step 7: Meanwhile, toss the cornflake crumbs and butter in a small bowl.
Step 8: After 35 minutes, remove the casserole from the oven and sprinkle the cornflake crumbs and butter mixture over. Place the casserole back into the oven and continue baking for 10 to 15 minutes more or until a knife inserted in the middle comes out clean.
Ingredients
- 1/2 lb bacon, chopped
- 1 medium onion, chopped (1/2 cup)
- 1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry
- 2 cups shredded Cheddar cheese (8 oz)
- 1/4 cup grated Parmesan cheese
- 9 large eggs
- 1 1/4 cups milk
- 1 container (8 oz) sour cream
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/2 cup cornflake crumbs or panko bread crumbs
- 2 tablespoons butter or margarine, melted
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease a 13 x 9-inch or 3-quart glass baking dish by spraying it with a cooking spray.
Step 2: Cook the bacon and onion in a 10-inch skillet over medium heat for approximately 10 minutes. Stir occasionally until the bacon is crisp and the onion is translucent. Then, transfer to paper towels to drain any excess oil.
Step 3: Toss the bacon mixture, potatoes, and cheeses in a large bowl. And transfer into the prepared baking dish.
Step 4: Put the eggs, milk, sour cream, salt, mustard, and pepper in a small bowl. Beat using a fork or wire whisk until incorporated.
Step 5: Then, carefully pour over the potato mixture.
Step 6: Place inside the preheated oven, uncovered, and bake for 35 minutes.
Step 7: Meanwhile, toss the cornflake crumbs and butter in a small bowl.
Step 8: After 35 minutes, remove the casserole from the oven and sprinkle the cornflake crumbs and butter mixture over. Place the casserole back into the oven and continue baking for 10 to 15 minutes more or until a knife inserted in the middle comes out clean.
