This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BaconDoneWright #CollectiveBias Here I’m sharing my Easy Recipe: Hash browns, Eggs and Bacon Breakfast Casserole. This casserole dish is perfect for a laid-back weekend with family or you can heat some up in the microwave before work on a weekday. It’s simple and so easy to make – and it feeds a crowd when needed.
Easy Recipe: Hash browns, Eggs and Bacon Breakfast Casserole
If your family is like our family, you’ll have guests over the holidays. When you have activities planned with children and grandparents, aunts and uncles, making casseroles is an easy way to save time in the kitchen. Why? Because casseroles make oodles of food which means you can cook once and eat twice, and/or feed a small army if needed.
My husband reminded me yesterday how much he loves my cooking. I think it’s dishes like this one – especially because it has bacon in it – that make him happy about the food I prepare. Makes me smile to know he’s content and that our whole family is well fed.
This recipe is super easy to make, and hearty enough to keep in the oven on warm. This is especially helpful as oftentimes guests wake up throughout the morning. If you cover the casserole dish with a lid or foil to keep it from drying, you can have a hot meal available, in the oven, for company at any time during the morning.
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Ingredients for Hash browns, Eggs and Bacon Breakfast Casserole
- 2 20 oz. Bags of hash browns from the refrigerated section (usually where you find eggs)
- 1 Dozen Eggs (large)
- 2 Cups Shredded cheddar cheese (mild or sharp – it’s up to you)
- 1 Package of Wright® Brand Bacon Applewood (24 oz)
- 2 Cups of spinach
- 2-3 Roma Tomatoes – cut into 1/4 inch chunks
- 4 Tablespoons of Butter
- 4 Tablespoons of Vegetable Cooking Oil
Directions for Hash browns, Eggs and Bacon Breakfast Casserole
I find that if I gather up my ingredients and set them in front of me, it makes for easy cooking and assembly.
Step 1: Fry the Hash Browns. To fry your hash browns take a large skillet and add 2 tablespoons of butter and 2 tablespoons of oil to the pan on medium high heat. If you can’t find the fresh hash browns – you can use frozen – but it will take a least twice as long to cook. Add one bag of hash browns and cook to the desired level of brown color in the frying pan. Since I made two bags of hash browns for this casserole, I actually had two pans going at the same time to brown all the hash browns at once.
Step 2: Pre-heat oven to 300 degrees.
Step 3: Add the eggs. Do not add the eggs until the hash browns are done. It takes about 20 minutes for hash browns to brown nicely.
When I use eggs in a breakfast dish I rarely use all of the yolks. I added a dozen eggs to a mixing bowl but I only kept three yolks. You can add or remove as many yolks as you wish. Once added to a bowl, mix the egg whites and yolks until completely combined. Add about six eggs for each 20 oz. bag of hash browns. For this dish I added 6 eggs to each of the pans since I had one bag of hash browns cooking in each pan.
Step 4: Add the Spinach. I added two cups of spinach to this dish to add color and vitamins. Scrambled eggs with spinach is a breakfast staple around here. One cup of spinach per pan.
Step 5: Cook the Bacon. Wright® Brand Applewood Bacon has the perfect blend of sweet and savory soaked into the pork. I used a cast iron pan to fry the bacon to a toasty brown color and crisp texture. If you are cooking with a cast iron skillet – be careful – the handle gets very hot. Always use an oven mitt when cooking with cast iron. I will say though – cast iron makes for perfectly cooked bacon.
Step 6: Assemble your casserole. To create a casserole from the hash brown and egg mix, I layered the hash brown, egg and spinach into a lasagna dish. I then sprinkled on two cut Roma tomatoes.
I added the cheese next, and finally, I crumbled the bacon on top.
Step 7: Bake the casserole. Place the casserole in the oven at 300 degrees for 20 minutes. You can bake it covered with aluminum foil for a softer cheese. If you like a crispier bacon and cheese melt, leave the dish uncovered. Leave it on warm (165 degrees) covered for up to two hours. Refridgerate the leftovers.
Serve with fresh fruit for a well-balanced and flavor-filled breakfast.
Where to find Wright® Brand Applewood Bacon
You can find everything featured here at Kroger’s (in our area it’s also known as King Soopers). I picked up all the ingredients inside the store. You can find the Wright® Brand Applewood Bacon in the deli case.
What’s your favorite breakfast idea?
Do you have a way with bacon? Have any special breakfast casserole dishes to share? Please leave a comment below, share a recipe idea, and join the conversation. I love hearing from my readers.
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