Indulge in the savory symphony of flavors with our irresistible Bacon Egg and Hash Brown Casserole. This mouthwatering breakfast dish combines crispy bacon, golden hash browns, and a blend of melted Cheddar and Parmesan cheese. With a creamy and fluffy egg custard, this casserole is baked to perfection, creating a delightful harmony of textures. Whether you’re looking to impress guests or treat your family to a special morning feast, this recipe is sure to be a hit.
Every weekend morning, as the sun peeks through the curtains, the enticing aroma of our Bacon Egg and Hash Brown Casserole fills the kitchen. It has become a beloved tradition in our household, a recipe that my husband and our little family eagerly anticipate. I remember the first time I made it—my husband’s eyes lit up with delight as he took his first bite. Since then, this casserole has become synonymous with lazy Sunday mornings and cherished family moments. With each forkful, we savor the crispy bacon, the creamy eggs, and the satisfying crunch of the golden hash browns. This recipe holds a special place in our hearts and has undoubtedly earned its spot as a breakfast staple in our home.
“Why This Bacon Egg and Hash Brown Casserole Will Steal Your Heart”
- An explosion of flavors: This casserole combines the smoky, savory goodness of bacon, the rich and creamy texture of eggs, and the irresistible crunch of golden hash browns, creating a taste sensation that will leave you craving more.
- Cheesy perfection: With a generous amount of shredded Cheddar and grated Parmesan cheese, this casserole delivers a gooey, melty, and utterly delicious cheesy experience.
- Versatile and convenient: Perfect for brunch gatherings or a hearty breakfast at home, this recipe can be prepared in advance and baked to perfection when you’re ready to serve.
- Family-friendly favorite: Kids and adults alike will adore this comforting and satisfying breakfast casserole. It’s a crowd-pleaser that will bring smiles to the faces of your loved ones.
- Effortlessly impressive: With its golden-brown crust, this casserole looks as good as it tastes. It’s a showstopper that will impress your guests without requiring hours of preparation.
Ingredients:
- 1/2 lb (225g) bacon, diced
- 1 medium onion, finely chopped (about 1/2 cup)
- 1 bag (30 oz/850g) frozen country-style shredded hash brown potatoes, thawed and gently dried
- 2 cups (200g) shredded Cheddar cheese (8 oz)
- 1/4 cup (25g) grated Parmesan cheese
- 9 large eggs
- 1 1/4 cups (300ml) milk
- 1 container (8 oz/225g) sour cream
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/2 cup (50g) cornflake crumbs or panko bread crumbs
- 2 tablespoons (28g) butter or margarine, melted
Directions:
- Preheat your oven to 350°F (175°C). Grease a 13×9-inch (3-quart) glass baking dish with cooking spray.
- In a 10-inch skillet, cook the diced bacon and chopped onion over medium-high heat for approximately 10 minutes, or until the bacon is crispy and the onion is tender. Drain the mixture on paper towels.
- In a large bowl, combine the bacon mixture, thawed hash brown potatoes, shredded Cheddar cheese, and grated Parmesan cheese. Mix well, ensuring all ingredients are evenly distributed. Spoon the mixture into the prepared baking dish.
- In the same bowl, beat the eggs, milk, sour cream, salt, ground mustard, and pepper using a fork or wire whisk until well blended. Pour this egg mixture over the potato mixture in the baking dish.
- Bake the casserole uncovered for 35 minutes.
- In a small bowl, toss the cornflake crumbs (or panko bread crumbs) with the melted butter until evenly coated. Sprinkle this mixture over the casserole.
- Return the casserole to the oven and bake for an additional 10 to 15 minutes, or until a knife inserted in the center comes out clean.
- Allow the casserole to cool slightly before serving. Enjoy!
Notes:
- Feel free to customize this casserole by adding your favorite ingredients such as diced bell peppers, cooked sausage, or chopped fresh herbs.
- For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach for extra flavor.
- To make this recipe gluten-free, ensure that the cornflake crumbs or panko bread crumbs you use are gluten-free certified.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven for a quick and satisfying breakfast.
Bacon Egg and Hash Brown Casserole
Ingredients
- 1/2 lb 225g bacon, diced
- 1 medium onion finely chopped (about 1/2 cup)
- 1 bag 30 oz/850g frozen country-style shredded hash brown potatoes, thawed and gently dried
- 2 cups 200g shredded Cheddar cheese (8 oz)
- 1/4 cup 25g grated Parmesan cheese
- 9 large eggs
- 1 1/4 cups 300ml milk
- 1 container 8 oz/225g sour cream
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/2 cup 50g cornflake crumbs or panko bread crumbs
- 2 tablespoons 28g butter or margarine, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13x9-inch (3-quart) glass baking dish with cooking spray.
- In a 10-inch skillet, cook the diced bacon and chopped onion over medium-high heat for approximately 10 minutes, or until the bacon is crispy and the onion is tender. Drain the mixture on paper towels.
- In a large bowl, combine the bacon mixture, thawed hash brown potatoes, shredded Cheddar cheese, and grated Parmesan cheese. Mix well, ensuring all ingredients are evenly distributed. Spoon the mixture into the prepared baking dish.
- In the same bowl, beat the eggs, milk, sour cream, salt, ground mustard, and pepper using a fork or wire whisk until well blended. Pour this egg mixture over the potato mixture in the baking dish.
- Bake the casserole uncovered for 35 minutes.
- In a small bowl, toss the cornflake crumbs (or panko bread crumbs) with the melted butter until evenly coated. Sprinkle this mixture over the casserole.
- Return the casserole to the oven and bake for an additional 10 to 15 minutes, or until a knife inserted in the center comes out clean.
- Allow the casserole to cool slightly before serving. Enjoy!
